Whiskey Butter Cake

Whiskey Butter Cake


30 people made this

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.


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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