How To make Bisquick Apricot Glazed Pound Cake
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 t 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, 10x4". 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.
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All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clips I used are called Porch Swing Days and Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license.