Irish Pound Cake
· PREP 15 mins
· COOK 1 hr
· READY IN 2 hrs 15 mins
a.. 1 cup butter
b.. 1 (8 ounce) package cream cheese, softened
c.. 6 large eggs, at room temperature
d.. 2 cups white sugar
e.. 2 tablespoons all-purpose flour
f.. 2 cups self-rising flour
g.. 1/8 teaspoon ground mace
h.. 1 teaspoon vanilla extract
i.. 1 (1.5 fluid ounce) jigger Irish whiskey
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.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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