Irish Pound Cake Recipe - Allrecipes.com
Irish Pound Cake Recipe
  • READY IN hrs

Irish Pound Cake

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 tube pan Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    2 hrs 15 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Apr 04, 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...

 
Most Helpful Critical Review
Mar 15, 2013

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.

 
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.

 
Oct 26, 2011

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

 
Jan 03, 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.

 
Nov 23, 2011

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

 
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!

 
May 04, 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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 454 kcal
  • 23%
  • Carbohydrates
  • 50.5 g
  • 16%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 464 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Leftover Central
Leftover Central

The hard work's over, now celebrate the leftovers.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

GA Peach Pound Cake

Delectable and dense pound cake loaded with juicy and sweet peach chunks.

Golden Rum Cake

A yummy, rummy Bundt cake with a simple butter-rum glaze.

How to Make Pineapple Upside-Down Cake

In a topsy-turvy world, this may be the perfect dessert.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States