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.
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)