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Bisquick Apricot-Glazed Pound Cake

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“need a quick elegant ending to a meal? This is it!”
READY IN:
1hr
YIELD:
1 Cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Grease a 10"x4" tube pan.
  3. Beat bisquick, sugar, flour, margarine, eggs, cream cheese, vanilla, and salt in large bowl on low speed, scraping bowl frequently, for about 30 seconds.
  4. Beat on medium speed scraping bowl occasionally 4 minutes.
  5. Pour batter into pan.
  6. Bake until wooden pick inserted in center comes out clean, 55-60 minutes.
  7. Cool 10 minutes; remove from pan.
  8. Heat 1/2 cup sugar and the water to boiling; reduce heat.
  9. Simmer uncovered 2 minutes; cool to lukewarm.
  10. Stir in the liqueur.
  11. Slowly drizzle over cake.
  12. Press the Apricot Preserves through a sieve.
  13. Heat preserves and sugar to boiling, sitrring constantly; reduce heat.
  14. Simmer uncovered until slightly thickened, 1 to 2 minutes.
  15. Cool slightly; spread over top, allowing some to drizzle down sides.

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