| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Alcohol, Cheese, Bundt | 16 | Servings | |
INGREDIENTS
| 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 |
| 1/2 | c | Sugar |
| 1/2 | c | Water |
| 1/4 | c | Orange-flavored liqueur |
| 1 | c | Apricot preserves |
| 1/4 | c | Sugar |
INSTRUCTIONS
TOPPING GLAZE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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