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
TOPPING
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
-GLAZE-
1 c Apricot preserves
1/4 c Sugar
Heat oven to 350~. Grease tube pan, 10×4″. Beat bisquick, 1 1/2 cups
sugar, 1/2 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, 55-60 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.
Yields
16 Servings
