1 cup unsalted butter (2 sticks), room temperature
1 (8 oz) package cream cheese, room temperature
6 large eggs, at room temperature
2 cups white sugar …………………...................... 2 TB all-purpose flour
2 cups self-rising flour (or 2 cups AP flour + 1/2 tsp salt)
1/4 tsp ground nutmeg ……………..................... 1 tsp vanilla extract
1/4 cup Irish whiskey
* * *
1 cup powdered sugar……………....................… 2 TB Irish whiskey
dash of nutmeg
Preheat oven to 350. Grease and flour tube/bundt pan (or use nonstick baking spray with flour).
Beat butter and cream cheese with electric mixer until light and fluffy. Beat in sugar until well blended. (The mixture should be noticeably lighter in color.) Add eggs (one at a time), allowing each egg to blend into the butter mixture before adding next. Beat in 2 TB flour with last egg. Stir in remaining 2 cups flour until just combined; stir in nutmeg, vanilla, and whiskey until blended. Pour into prepared pan.
Bake until a toothpick inserted into center comes out clean, (about 50-60 minutes). Cool in pan for 10 minutes before removing to cool completely on wire rack or platter. Drizzle or brush with WHISKEY GLAZE:
Combine powdered sugar & nutmeg in small bowl. Whisk in whiskey (1 tsp at a time) until desired drizzle consistency.