Bisquick Apricot-Glazed Pound Cake Recipe - Cooking Index
Bisquick Apricot-Glazed Pound Cake Recipe - Cooking Index
| 3 cups | 711ml | Bisquick |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1/2 cup | 31g / 1.1oz | Flour |
| 3/4 cup | 148g / 5.2oz | Margarine or butter - soft |
| 6 | Eggs | |
| 8 oz | 227g | Cream cheese - softened |
| 1 teaspoon | 5ml | Vanilla |
| 1/8 teaspoon | 0.6ml | Salt |
| Topping | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Orange-flavored liqueur |
| Glaze | ||
| 1 cup | 237ml | Apricot preserves |
| 1/4 cup | 49g / 1.7oz | Sugar |
Heat oven to 350F. 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, stirring constantly; reduce heat. Simmer uncovered until slightly thickened, 1 to 2 minutes.
Cool slightly; spread over top, allowing some to drizzle down sides.
Source:
Fran Basden of Burleson
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