Whiskey Butter Cake

    1 hour 15 minutes

    This Irish butter cake has butter, cream cheese and a splash of Irish whiskey to keep it rich and moist. This recipe has been passed down through generations.

    32 people made this

    Serves: 12 

    • 225g butter
    • 225g cream cheese, softened
    • 2 cups (400g) white sugar
    • 6 large eggs, at room temperature
    • 2 tablespoons plain flour
    • 2 cups (250g) self raising flour
    • pinch ground nutmeg
    • 1 teaspoon vanilla essence
    • 50ml Irish whiskey

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat an oven to 180 degrees C. Grease and flour a ring tin.
    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 colour. 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 nutmeg, vanilla and whiskey. Pour into the prepared ring tin.
    3. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 1 hour. Cool in the tin for 10 minutes before removing to cool completely on a cooling rack.

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    Reviews in English (28)


    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...  -  03 Apr 2011  (Review from Allrecipes USA and Canada)


    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.  -  12 Feb 2012  (Review from Allrecipes USA and Canada)


    This is a great recipe! We substituted Nutmeg for the Mace and it still turned out wonderfully.  -  26 Oct 2011  (Review from Allrecipes USA and Canada)