2 pk (3oz) cream cheese,
1/4 c Sugar
1 pk (16.6oz) date quick bread
2/3 c Water
1/3 c PLUS
1 ts Bailey’s, divided(set aside)
1 tb Vegetable oil
1/2 c Powdered sugar
2 ts To 3 milk
Preheat oven to 350F.
Grease and flour only the bottom of a loaf pan.
Beat cream cheese, sugar and one of the eggs until smooth; set aside.
Combine bread mix, water, 1/3 cup Bailey’s, oil and remaining egg. Mix
Pour 1 cup batter into pan. Carefully spoon cream cheese mixture over
and pour remaining batter over. Swirl with a knife to marble. Bake
65-75 minutes until bread tests clean. Coolin pan 15 minutes, then
remove to a wire rack to finish cooling.
Blend powdered sugar, remining Bailey’s and enough milk to reach a
drizzling consistency and pour over cake.