Bisquick Apricot Glazed Pound Cake Recipe

• 3 c. Bisquick
• 1 1/2 c. Sugar
• 1/2 c. Flour
• 3/4 c. Margarine or possibly butter, soft
• 6 x Large eggs
• 8 ounce Cream cheese, softened
• 1 tsp Vanilla
• 1/8 tsp Salt
• 1/2 c. Sugar
• 1/2 c. Water
• 1/4 c. Orange-flavored liqueur
• 1 c. Apricot preserves
• 1/4 c. Sugar

1. Heat oven to 350 .
2. Grease tube pan, 10x4".
3. Beat bisquick, 1 1/2 c. sugar, 1/2 c. flour, margarine, Large eggs, cream cheese, vanilla and salt in large bowl on low speed, scraping bowl frequently, 30 seconds.
4. Beat on medium speed scraping bowl occasionally 4 min.
5. Pour batter into pan.
6. Bake till wooden pick inserted in center comes out clean, 55-60 min.
7. Cold 10 min; remove from pan.
8. Heat 1/2 c. sugar and the water to boiling; reduce heat.
9. Simmer uncovered 2 min; cold to lukewarm.
10. Stir in liqueur.
11. Slowly drizzle over cake.
12. Press preserves thru sieve.
13. Heat preserves and 1/4 c. sugar to boiling, sitrring constantly; reduce heat.
14. Simmer uncovered till slightly thickened, 1 to 2 min.
15. Cold slightly; spread over top, allowing some to drizzle down sides.

bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, salt, sugar, water, orangeflavored liqueur, apricot preserves, sugar

Taken from cookeatshare.com/recipes/bisquick-apricot-glazed-pound-cake-84887 (may not work)