Cream Cheese Irish Whiskey Pound Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

2. 2

   In a large bowl, use an electric mixer to beat the butter and cream cheese until light and fluffy; beat in the sugar until well blended. The mixture should look noticeably lighter in color.

3. 3

   Beat in 5 eggs, adding them one at a time and beating well after each before adding the next; then beat in the all-purpose flour with the remaining 1 egg. Stir in the self-rising flour just until combined; stir in the whisky, vanilla, and mace. Transfer the batter to the prepared pan.

4. 4

   Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack, about 50 minutes.

• Calories 455.69 kcal High
• Protein 5.93 g Moderate
• Carbs 53.48 g Moderate
• Total Fat 23.59 g High
• Saturated Fat 14.29 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 143.77 mg High
• Sodium 403.07 mg Moderate
• Fiber 0.09 g Low Source
• Sugar 34.87 g High
• Added Sugar 0.0 g Low Source
• Calcium 94.44 mg Low Source
• Iron 1.16 mg Low Source
• Potassium 0.46 mg Low Source
• Vitamin A 104.96 mcg_rae Moderate
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Alcohol 🚫🍷