| 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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