Amaretto-Pecan Cornmeal Cake
A moist, flavorful cornmeal cake infused with Amaretto and packed with pecans, perfect for gatherings or special occasions, offering a delightful nutty and almond aroma.
Ingredients
- 1 cup margarine or butter, softened ⓘ
- 1 1/4 cups granulated sugar ⓘ
- 3/4 cup packed brown sugar ⓘ
- 5 eggs ⓘ
- 1 cup sour cream ⓘ
- 1/2 cup Amaretto liqueur ⓘ
- 2 1/4 cups all-purpose flour ⓘ
- 1/2 cup cornmeal ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt (optional) ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1 1/2 cups chopped pecans ⓘ
Instructions
- Preheat oven to 325°F.
- Generously grease and flour a 10-inch fluted tube pan with a small amount of shortening.
- Beat together margarine and sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in sour cream and Amaretto.
- Sift together all-purpose flour, cornmeal, baking powder, salt (if using), ground cinnamon, and ground nutmeg.
- Add the dry ingredients to the margarine mixture, mixing until well blended.
- Stir in chopped pecans.
- Pour into the prepared pan, spreading evenly to the edges.
- Bake for 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean; surface will appear slightly wet in the center.
- Cool the cake in the pan on a wire rack for 10 minutes.
- Loosen edges and remove the cake to a wire rack to cool completely.
- Prepare Amaretto glaze.
- Drizzle over the cooled cake.
- Garnish if desired.
- Store tightly covered.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of margarine, and replace half of the granulated sugar with a natural sweetener like honey or maple syrup. If you don't have Amaretto, almond extract can be a great substitute, though use less since it's more concentrated. Ensure your eggs are at room temperature for better mixing, resulting in a fluffier cake.
Serving Suggestions
This cake is perfect on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or tea for a delightful afternoon treat. It also complements a slice of Aunt Mary'S Pecan Pie for a dessert spread that highlights rich, nutty flavors.
Storage & Reheating
Store any leftover Amaretto-Pecan Cornmeal Cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 300°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Amaretto-Pecan Cornmeal Cake contains roughly 516 calories, with 6g protein, 67g carbohydrates, and 25g fat. It is an excellent source of dietary fiber (41% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 816mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the pecans with other nuts like walnuts or almonds, depending on your preference. Just ensure that any nuts used are chopped and lightly toasted for enhanced flavor.
How can I make this cake gluten-free?
To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add it separately to maintain the cake's structure and texture.
What can I use instead of sour cream?
If you don't have sour cream, you can use plain Greek yogurt as a substitute. It will provide a similar tangy flavor and moisture, ensuring the cake remains rich and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).