Bisquick Apricot-glazed Pound Cake Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Bisquick,
1 1/2 cup: Sugar,
1/2 cup: Flour,
3/4 cup: Margarine or butter, soft
6: Eggs,
8 ounce: Cream cheese, softened
1 tsp: Vanilla,
1/8 tsp: Salt,
TOPPING
1/2 cup: Sugar,
1/2 cup: Water,
1/4 cup: Orange-flavored liqueur,
GLAZE
1 cup: Apricot preserves,
1/4 cup: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp