Bisquick Apricot Glazed Pound Cake

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 degrees F. 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.

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