Name: Irish Pound Cake
Ingredients: 1 cup butter; 1 (8 ounce) package cream cheese, softened; 2 cups white sugar; 6 large eggs, at room temperature; 2 tablespoons all-purpose flour; 2 cups self-rising flour; 1 (1.5 fluid ounce) jigger Irish whiskey; 1 teaspoon vanilla extract; 0.125 teaspoon ground mace

Ingredients

1 cup butter
1 (8 ounce) package cream cheese, softened
2 cups white sugar
6 large eggs, at room temperature
2 tablespoons all-purpose flour
2 cups self-rising flour
1 (1.5 fluid ounce) jigger Irish whiskey
1 teaspoon vanilla extract
0.125 teaspoon ground mace

Steps

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
Beat butter and cream cheese together in a large bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Mixture should be noticeably lighter in color.
Beat in 5 eggs, one at a time, beating well after each addition before adding the next; beat in all-purpose flour with remaining 1 egg. Stir in self-rising flour until just combined; stir in whisky, vanilla, and mace. Transfer to the prepared pan.
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack, about 50 minutes.