All Recipes Dessert Recipes Specialty Dessert Recipes Liqueur Dessert Recipes

Ingredients

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 ⅛ teaspoon ground mace 1 teaspoon vanilla extract 1 (1.5 fluid ounce) jigger Irish whiskey

Nutrition Info

453.9 calories carbohydrate: 50.5 g cholesterol: 154.2 mg fat: 24.6 g fiber: 0.6 g protein: 6.9 g saturatedFat: 14.6 g servingSize: - sodium: 463.9 mg sugar: 33.6 g transFat: : - unsaturatedFat: : -

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.

1 tube pan

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.