Recipe - Bisquick Apricot-Glazed Pound Cake

3 cup Bisquick
1 One half cup Sugar
One half cup Flour
Three fourths cup Margarine or butter; soft
6 Eggs
8 ounce Cream cheese; softened
1 teaspoon Vanilla
1/8 teaspoon Salt

TOPPING
One half cup Sugar
One half cup Water
One fourth cup Orangeflavored liqueur

GLAZE
1 cup Apricot preserves
One fourth cup Sugar

Heat oven to 350~. Grease tube pan, 10x4". Beat bisquick, 1 One half cups
sugar, One half 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, 5560 minutes.
Cool 10 minutes; remove from pan. Heat One half 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini