Bisquick apricot-glazed pound cake

Yield: 16 Servings

Ingredients:

3 c Bisquick
1 1/2 c Sugar
1/2 c Flour
3/4 c Margarine or butter; soft
6 Eggs
8 oz Cream cheese; softened
1 ts Vanilla
1/8 ts Salt MMMMM--------------------------TOPPING-------------------------------
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur MMMMM---------------------------GLAZE--------------------------------
1 c Apricot preserves
1/4 c Sugar Heat oven to 350~. Grease tube pan
10x4". Beat bisquick
1 1/2 cups sugar
1/2 cups flour

Instructions:

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 1/2 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 1/4 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.