1 c. butter, softened
1 1/4 c. granulated sugar
3/4 c. packed brown sugar
5 eggs
1 c. sour cream
1/2 c. Amaretto liqueur
2 1/4 c. all-purpose flour
1/2 c. cornmeal
2 tsp. baking powder
1 tsp. salt (optional)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 c. chopped pecans
Amaretto glaze (recipe follows)
Pecan halves for garnish

Preheat oven to 325°F. Generously grease and flour 10-inch fluted tube pan with a small amount of shortening. Beat together butter and sugars in large bowl with 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 dry ingredients. Add to butter mixture, mixing until well blended. Stir in pecans. Pour into prepared pan, spreading evenly to edges.

Bake 65 to 70 minutes or until wooden toothpick inserted in center comes out clean (surface will appear slightly wet in center). Cool cake in pan on wire rack 10 minutes. Loosen edges and remove to rack to cool completely. Prepare Amaretto glaze. Drizzle over cake. Garnish, if desired. Store tightly covered.

Amaretto Glaze:

2 tbsp. butter
1 c. sifted powdered sugar
1 to 2 tsp. Amaretto liqueur
4 to 5 tsp. milk

Heat butter in medium saucepan over medium heat until melted and golden brown; cool slightly. Add powdered sugar, Amaretto and milk; beat until smooth.