Recipe by MARYANNEQ
"This is a recipe that has been handed down through the generations of my family. We credit my Great Grandmother, Catherine O'Grady, with this recipe."
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1 (8 ounce) package
cream cheese, softened
eggs, at room temperature
1 (1.5 fluid ounce) jigger
Thank you Grandma O'Grady for such a wonderful recipe (Grandma's are just the best cooks!!!), and appreciate you sharing it Maryann. This cake is just so rich and moist (although I guess any recipe that uses 6 large eggs and a cup of butter is going to be luxurious!!!). I actually choose this recipe as I needed to use up some cream cheese and loved the fact it was an newly published one. The only thing I will say is to watch the bake time, my oven needed less than the hour. Now that I have this wonderful recipe I plan to play around with all combinations of flavors...
I am kind of let down by this recipe being as it is 5 stars and the great reviews. I followed the recipe exactly with the only change being that I halved it and put it into a mini bundt cake pan. I was trying out a couple of recipes for St. Patricks Day. Anyway, the problem I had was with the taste and texture of the cake. It was super sweet, spongy like, and closer to a yellowish colored angel food cake in taste and texture. The cake was almost reminiscent of a twinkie without the filling. I was so expecting a dense and not overly sweet cake from the picture, which is what I really wanted. I also lost about 1/4 of the mini bundt cakes, due to tearing on the top. Although, that was my choice to make mini ones. The cake will rise about 1/2" above where the battered is poured so plan that when choosing a bundt cake pan size.
This recipe has such potential! After following the recipe exactly, I found this cake to be on the "dry" side. Also, upon tasting, I couldn't detect the whiskey at all ~ I was so hoping for a more prominent flavor trace of it. I will definitely make this again, however, next time I'll add maybe a bit more whiskey just to bring the flavor up a notch. Also, I may add 1/2 cup of heavy cream and see where that takes us.
This is a great recipe! We substituted Nutmeg for the Mace and it still turned out wonderfully.
I give this 5 stars for taste! I wouldn't call this a pound cake though. It's too light. I made this in a sheet pan so I could cut it into bite size pieces for a chocolate fountain so maybe that's why it was too light. Thanks for sharing.
The best pound cake I have ever eaten. You can credit Mrs. O'Grady and her lovely recipe.
Oh my, sooooo good! I made a glaze with confectioners sugar, vanilla extract- and more Irish whiskey! Err, don't make the mistake I did and put it in a bundt pan. It almost overflowed!
LOVED it! To be fair, I did not have Irish Whiskey - so I used Jim Beam Bourbon Whiskey. Delish! After reading other reviews, I did cut my baking time by 5 minutes and I used nutmeg in place of mace. Moist, not too sweet with just the right taste of whiskey. Served it with Apple Berry Salsa. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Pound Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 221
Delectable and dense pound cake loaded with juicy and sweet peach chunks.
A yummy, rummy Bundt cake with a simple butter-rum glaze.
In a topsy-turvy world, this may be the perfect dessert.