Instructions:

1. Preheat oven to 325 degrees. Lightly grease a 9″ x 5″ loaf pan and set aside.
2. Place Kerrygold Unsalted Butter and cream cheese in a large bowl and cream on high until light and fluffy.
3. Whisk together sugar, flour, salt and baking powder in a medium bowl; add to butter mixture and beat until well-combined (it will look crumbly and sandy at first, but keep beating it until it resembles a somewhat dry cookie dough that clumps together).
4. Whisk together the eggs, vanilla and Kerrygold Irish Cream Liqueur in a small bowl. Add liquid to batter in 3 batches, beating well after each addition.
5. Pour batter into prepared pan and bake for 55 minutes. Lightly tent pan with foil to keep from overbrowning and bake for another 25-35 minutes or until toothpick inserted in loaf comes out clean.
6. Cool for 10 minutes in pan and then remove from pan to cool completely on wire rack.