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

-TOPPING –
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur

GLAZE
1 c Apricot preserves
1/4 c Sugar

Heat oven to 350~. Grease tube pan, 10×4″. 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.