irish pound cake

Ingredients

• Servings: 1
• 1 cup butter
• 1 (8 ounce) package cream cheese, softened
• 6 large eggs, at room temperature
• 2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 cups self-rising flour
• 1/8 teaspoon ground mace
• 1 teaspoon vanilla extract
• 1 (1.5 fluid ounce) jigger

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 2 hrs 15 mins


• preheat an oven to 350 degrees f (175 degrees c). grease and flour a tube pan.
• 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.