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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

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  • 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.

  • 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.

Nutrition Facts

454 calories; 24.6 g total fat; 154 mg cholesterol; 464 mg sodium. 50.5 g carbohydrates; 6.9 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
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... Read More
(82)

Most helpful critical review

Rating: 3 stars
03/15/2013
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. Read More
(6)
33 Ratings
  • 5 star values: 28
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/04/2011
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... Read More
(82)
Rating: 5 stars
04/04/2011
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... Read More
(82)
Rating: 4 stars
02/12/2012
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. Read More
(36)
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Rating: 5 stars
10/26/2011
This is a great recipe! We substituted Nutmeg for the Mace and it still turned out wonderfully. Read More
(34)
Rating: 5 stars
01/03/2012
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. Read More
(21)
Rating: 5 stars
11/23/2011
The best pound cake I have ever eaten. You can credit Mrs. O'Grady and her lovely recipe. Read More
(15)
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Rating: 5 stars
03/17/2012
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! Read More
(15)
Rating: 5 stars
05/04/2012
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! Read More
(12)
Rating: 5 stars
03/20/2012
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! Read More
(8)
Rating: 5 stars
03/17/2012
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. Read More
(7)
Rating: 3 stars
03/15/2013
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. Read More
(6)