Bisquick Apricot-Glazed Pound Cake

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READY IN: 1hr
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees F.
  • Grease a 10"x4" tube pan.
  • Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 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 1/2 cup sugar and the water to boiling; reduce heat.
  • Simmer uncovered 2 minutes; cool to lukewarm.
  • Stir in the liqueur.
  • Slowly drizzle over cake.
  • Press the Apricot Preserves through a sieve.
  • Heat preserves and 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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