Reviewed: Apr. 3, 2011

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...

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75 users found this review helpful

Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Feb. 12, 2012

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.

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34 users found this review helpful

Reviewer:

FireGuysWife

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Aguanga, California, USA

Reviewed: Oct. 26, 2011

This is a great recipe! We substituted Nutmeg for the Mace and it still turned out wonderfully.

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27 users found this review helpful

Reviewer:

Malise

Reviewed: Jan. 1, 2012

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.

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19 users found this review helpful

Reviewer:

Gastronome

Cooking Level: Expert

Home Town: Logansport, Indiana, USA

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 23, 2011

The best pound cake I have ever eaten. You can credit Mrs. O'Grady and her lovely recipe.

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15 users found this review helpful

Reviewer:

chef55

Reviewed: Mar. 17, 2012

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!

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13 users found this review helpful

Reviewer:

CeeCee58

Cooking Level: Expert

Home Town: Upton, Massachusetts, USA

Living In: Cranston, Rhode Island, USA

Reviewed: May 4, 2012

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!

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7 users found this review helpful

Reviewer:

diquilter

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

very flavorful and cooks up perfectly. The whisky flavor is not too powerful. The only adjustment I made was reducing the mace to a scant pinch.

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7 users found this review helpful

Reviewer:

Lucky5

Reviewed: Mar. 17, 2012

Got great reviews at the party. I will definitely keep this in my go - to recipe file.

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6 users found this review helpful

Reviewer:

lynneb

Reviewed: Mar. 20, 2012

This cake was easy and delicious! I served it for dessert on St. Patrick's day, so I added green food coloring paste for a delightful color. Also, a topping of pistachios, butter, and sugar went into the bundt pan first and was a great addition to an already fantastic cake. I had no trouble with the batter overflowing as did a previous reviewer. Perhaps the bundt pans were different sizes? I will most definitely be making this cake again!

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5 users found this review helpful