This is an authentic Irish recipe. I got it from a dear Irish friend. It is not for the faint of heart.... but it is divine.

Aven
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).

  • Cream butter and sugar together in a mixing bowl until thoroughly combined.

  • Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one.

  • Mix in cream cheese and vanilla extract.

  • Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan.

  • Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.

Nutrition Facts

525.1 calories; protein 6.9g 14% DV; carbohydrates 63.9g 21% DV; fat 27.7g 43% DV; cholesterol 149.6mg 50% DV; sodium 218mg 9% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2012
This revisits a common recipe of a solid performer. This classic, standard pound cake recipe is so popular and so enduring because it’s delicious and turns out perfectly every time. On this occasion, I used the batter for cupcakes for my grandbaby’s Baptism. I filled them about 1/3 full, dotted them each with 1/2 tsp. of seedless raspberry jam, then added more batter to about 3/4 full. I baked them at 350 degrees about 23 minutes, then frosted them with a Vanilla Buttercream. The combination of the cake, the raspberry and the buttercream couldn’t have pleased me more. The flavor variations in this cake are limited only by your imagination – in this case I used 1-1/2 tsp. of clear vanilla and 1/2 tsp. of almond flavoring; but rum, coconut, orange, lemon are all just a few of the many interesting alternatives. Bake this dependable pound cake recipe with confidence, and beware of those recipes with changes in the amounts of sugar or, most particularly, butter. (Now, cross your fingers for me that these make it intact to Minneapolis tomorrow for Andrew’s Baptism!) Read More
(50)

Most helpful critical review

Rating: 3 stars
04/16/2017
The cake was easy and turned out beautifully. The flavor was okay a bit dull I thought. My biggest frustration was the dryness of the cake. I expected a moist cake and it simply was not even after I followed the measurements precisely. I believe a glaze or maybe some berries and whipped cream could save it. Read More
28 Ratings
  • 5 star values: 21
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2012
This revisits a common recipe of a solid performer. This classic, standard pound cake recipe is so popular and so enduring because it’s delicious and turns out perfectly every time. On this occasion, I used the batter for cupcakes for my grandbaby’s Baptism. I filled them about 1/3 full, dotted them each with 1/2 tsp. of seedless raspberry jam, then added more batter to about 3/4 full. I baked them at 350 degrees about 23 minutes, then frosted them with a Vanilla Buttercream. The combination of the cake, the raspberry and the buttercream couldn’t have pleased me more. The flavor variations in this cake are limited only by your imagination – in this case I used 1-1/2 tsp. of clear vanilla and 1/2 tsp. of almond flavoring; but rum, coconut, orange, lemon are all just a few of the many interesting alternatives. Bake this dependable pound cake recipe with confidence, and beware of those recipes with changes in the amounts of sugar or, most particularly, butter. (Now, cross your fingers for me that these make it intact to Minneapolis tomorrow for Andrew’s Baptism!) Read More
(50)
Rating: 5 stars
03/18/2012
This butter-bomb is not for the faint of heart (!) but it is outstanding. It resembles a rich pound cake. I sifted some powdered sugar on top but thin slices would also be great with a fresh fruit sauce and whipped cream. Read More
(32)
Rating: 5 stars
03/17/2012
OMG! BEST CAKE EVER! SO CREAMY AND DELICIOUS!!!! here is the link of the video i made:3 http://youtu.be/-swNlXJNn9U Read More
(25)
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Rating: 5 stars
03/17/2012
Egg-xactly what I was looking for...something Irish on St. Patrick's Day and a way to use up some of the excess eggs my hens are laying these days. My eggs were warmer than room temperature as they were straight from the hen house (yes I did get pecked!) but the cake turned out incredible. So decadent! First class! Read More
(11)
Rating: 5 stars
04/19/2012
Delicious and very dense. I had to bake it for closer to 2 hours but it came out fine. I loved this because it's not super sweet and a great festive treat. Read More
(4)
Rating: 4 stars
11/04/2012
I made cupcakes using this recipe. They were little bundles of moist buttery goodness. I used cool whip buttercream frosting tinted orange for Halloween. Had to take them to work so we wouldn't eat them all. Read More
(4)
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Rating: 5 stars
04/11/2013
Yum! So rich and heavy! I am in love! Thanks for the recipe. Cooked this with Reubens and fried cabbage. Read More
Rating: 4 stars
09/11/2014
I chose this recipe as it sounded very firm and dense and I wanted to make a 6"x6" cube cake for my nephew's 1st birthday-to resemble a musical toy he loves. I bought a 6x6x2" cake pan and thought the baking time would be significantly reduced due to the small pan. BOY was I WRONG! It took almost an hr and 45mins to bake out clean! and while my cake was level thanks to the damp towel wrap trick-- the top of the cake was like a crisp cookie and had lifted away from the cake below. I also greased and floured the pan very well and still had difficulty getting it out of the pan cleanly. There is no direction how long to cool it before unmolding and I did run a knife around the edge to loosen before overturning. I did 3 layers so I tried 3 different ways to grease/flour cool before freeing and different utensils around the edge but to no avail. Also the cookie like top cracked and chipped apart when overturned. Tastewise-OMG I wanted to just sit down and eat the batter--oh I also added a Tablespoon of vanilla instead of a teaspoon YUM! Well we will see what happens when I take the chilled layers out for assembly and decoration tomorrow. Wish me LUCK! Read More
Rating: 5 stars
04/18/2017
This turned out great! Everyone appreciated it. I served it with an Irish Cream sauce. (I used a brandy sauce recipe and subbed Irish Cream for the brandy) Read More
Rating: 3 stars
04/16/2017
The cake was easy and turned out beautifully. The flavor was okay a bit dull I thought. My biggest frustration was the dryness of the cake. I expected a moist cake and it simply was not even after I followed the measurements precisely. I believe a glaze or maybe some berries and whipped cream could save it. Read More