Irish Pound Cake

Irish Pound Cake


"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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2 h 15 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  2. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


  1. 30 Ratings

Most helpful positive review

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 re...

Most helpful critical review

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...

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 re...

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 ...

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...

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 ...

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.

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