Bisquick Apricot-Glazed Pound Cake

Directions

Heat oven to 350℉ (180℃). Grease tube pan, 10×4.

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 to 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.