Irish Cream Loaf Cake
This Irish cream loaf cake is studded with chocolate chips and topped with an Irish cream frosting. The loaf comes out moist but crumbly and almost feels like a cross between a cake and a soft cookie.
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and line an 8×4-inch loaf pan with parchment paper.
- Whisk together sugar and melted butter in a large bowl until smooth. Beat in eggs until fully combined. Stir in Irish cream liqueur and vanilla.
- Fold in flour, baking powder, and salt just until combined; do not overmix. Stir in chocolate chips. Spread batter evenly into the prepared loaf pan.
- Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- Cool loaf in the pan for 15 minutes, then remove from the pan and cool completely on a wire rack.
- Prepare the frosting: Combine cream cheese, powdered sugar, Irish cream liqueur, and salt in a bowl. Beat with an electric mixer on low speed until smooth, adding milk as needed to make a spreading consistency. Spread frosting over the cooled loaf. Slice and serve.
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