Preheat an oven to 180 degrees C. Grease and flour a ring tin.
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.
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.