With fresh or frozen cranberries, this crustless cranberry pie is a deliciously light holiday treat that’s really easy to prepare. With whipped cream or ice cream, serve warm.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 tube pan |
Ingredients
- 1 cup butter
- 1 (8 ounce) package cream cheese, softened
- 6 large eggs, at room temperature
- 2 cups white sugar
- 2 tablespoons all-purpose flour
- 2 cups self-rising flour
- ⅛ teaspoon ground mace
- 1 teaspoon vanilla extract
- 1 (1.5 fluid ounce) jigger Irish whiskey
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- 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 color. 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 mac, vanilla, and whiskey. Pour into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 454 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 464 mg |
| Sugars | 34 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe is amazing! You should 100% try it if you haven’t already! I made it for my kids (one with a Gluten allergy) and they loved it, it proves that you can change the recipe, but it is still great to follow the recipe!
I made this for the first time to take to a St Patty’s Day dinner party. The cake was a huge hit! I made the cake itself exactly per the recipe. I did copy another reviewer who said she made a syrup glaze (powdered sugar, milk, whiskey) to pour over the bottom of the cake while cooking (holes punched in bottom of cake first) and then glazed the top of the cake with the same syrup. It was such a good cake, and I’ll def make it again.
I loved this cake. A jigger and a blessing sprinkle for the cake, the same for the cook. Turned out of pan like a dream, first for me, i dusted it with powdered sugar. Delightful with a cup of coffee.
I made this following the recipe exactly and it was amazing.
I made this recipe for a St. Patrick’s Day celebration and everyone raved about it! It was moist, the mace and whiskey flavors were subtle yet delicious, and the recipe was pretty easy to follow. Some people ate it with Irish cream and ice cream, but I preferred mine plain. Everyone agreed that we should keep this recipe handy for our next gathering! Thanks for sharing!
This was the “bomb”. I made it with Jamison’s, followed instructions, and, OF COURSE made a few additions, since it was made for St. Paddy’s day. I added two toothpick swipes of Wilton’s “Fern Green” gel food coloring (which gave it that “just right” color green) and added 1/2 cup of roughly chopped pistachio nuts. Before putting the batter into the prepared Bundt pan, I put in 1/4 cup of finely chopped pistachio nuts, added the batter, smoothed it out, did a tap, tap on the counter and baked as per instructions (although you do have to take a peek through the glass door of your oven to see that it is not too dark (ovens vary). I let it cool 10 minutes in the pan and inverted it onto a serving platter. Topped with non-melting powdered sugar and a green rose. Simple and got rave reviews.
Lemon added really made it perfect! I added Zest from two lemons and juice from one and doubled the amount of whiskey. I also didn’t have self rising flour so I used regular flour and added 2 1/2 tsp baking powder and 1/2 tsp salt. Finally I made a syrup of lemon juice, zest, whiskey, vanilla and powdered sugar which I poured on hot cake still in pan (I poked holes), let it sit for ten min before turning cake out then added more syrup to Lightly glaze the outside. YUM
Big hit at my house with the young & old. Will definitely make again. Great by itself, but I really liked adding a light layer of cream cheese icing. Also, I used 1/16 tsp of cinnamon & 1/16 tsp of nutmeg, instead of 1/8 tsp mace.
This cake went over well family and friends liked it. I was a ‘tad’ bit dry but I added a Irish Whiskey Vanilla glaze. Easy to make.
This s a one bowl wonder! Absolutely delicious
Perfect cake – moist, flavorful – great sliced and topped with fresh strawberries and whipped cream.
This recipe was wonderful!! I made it for a Saint Patrick’s Day party and everyone complimented me and loved it! I did however change the jigger of Irish whiskey to a jigger of Amaretto to the cake batter and I served it with a powdered sugar and milk glaze that I added almond extract to. Very yummy!!! 🙂
This was a pretty good recipe. A little dry. I guess w/2 sticks of butter, 6 eggs and 8 oz of cream cheese, I was just expecting it to be better!!
I haven’t tried the actual cake yet, but the batter was AMAZING! I tasted and adjusted the amount of whiskey I used. I know I used more than the recipe called for, but I wanted more of the flavor. It is going to be so good!
GONE. GONE. GONE. This was delicious. I made it for a work St. Pat’s Day party. Everyone complimented on it. I used nutmeg instead of mace. I used softened butter. I bought a little 2 oz bottle of Jameson Whiskey at Binny’s. (Perfect for this receipe) One thing that should be in the receipe: Butter the heck out of the pan. I don’t normally bake, so I didn’t use enough butter in bottom & sides of the bundt pan and it stuck a bit. This was easy, moist and had great texture and I will bake this again. 🙂
I am kind of let down by this recipe being as it is 5 stars and the great reviews. I followed the recipe exactly with the only change being that I halved it and put it into a mini bundt cake pan. I was trying out a couple of recipes for St. Patricks Day. Anyway, the problem I had was with the taste and texture of the cake. It was super sweet, spongy like, and closer to a yellowish colored angel food cake in taste and texture. The cake was almost reminiscent of a twinkie without the filling. I was so expecting a dense and not overly sweet cake from the picture, which is what I really wanted. I also lost about 1/4 of the mini bundt cakes, due to tearing on the top. Although, that was my choice to make mini ones. The cake will rise about 1/2″ above where the battered is poured so plan that when choosing a bundt cake pan size.
So easy, so smooth…I may add a little more Jamison (I love Jamison’s and the hint of it made me want a little more to that richness) and perhaps a wee bit more mace but wouldn’t make any big changes to is as it is a wonderful finish to a St. Patty’s meal (make sure to make room for it) with a cup of coffee. It is however mouth-watering without changes and of all pound cakes I’ve ever made, it came out of the pan easily with a beautiful top.
I had to make due with what I had on-hand but I believe it is the method that makes this recipe superior to other pound cakes I have made. Can’t wait to try it as written.
LOVED it! To be fair, I did not have Irish Whiskey – so I used Jim Beam Bourbon Whiskey. Delish! After reading other reviews, I did cut my baking time by 5 minutes and I used nutmeg in place of mace. Moist, not too sweet with just the right taste of whiskey. Served it with Apple Berry Salsa. Yum!
This is the best pound cake I have ever eaten. It was so easy to make and everyone loves it!! I will never make another pound cake because none could ever be better. Thank you!
Yummy! My da is lactose-intolerant so I made it with all no dairy products.