Bisquick apricot-glazed pound cake

Yield: 16 servings

Measure Ingredient
3 cups Bisquick
1½ cup Sugar
½ cup Flour
¾ cup Margarine or butter; soft
6 \N Eggs
8 ounces Cream cheese; softened
1 teaspoon Vanilla
⅛ teaspoon Salt
½ cup Sugar
½ cup Water
¼ cup Orange-flavored liqueur
1 cup Apricot preserves
¼ cup Sugar



Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1½ cups sugar, ½ cups flour, margarine, eggs, cream cheese, vanilla and salt in large bowl on low speed, scraping bowl frequently, 30 seconds. Beat on medium speed scraping bowl occasionally 4 minutes.

Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 55-60 minutes. Cool 10 minutes; remove from pan. Heat ½ cup sugar and the water to boiling; reduce heat. Simmer uncovered 2 minutes; cool to lukewarm. Stir in liqueur. Slowly drizzle over cake.

Press preserves thru sieve. Heat preserves and ¼ cup sugar to boiling, sitrring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes. Cool slightly; spread over top, allowing some to drizzle down sides.

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