INGREDIENTS

INSTRUCTIONS

4
1998    
Amor Polenta (Cornmeal Cake) will be the sweet ending to our
Valentine's Day Dinner. I can't resist this cake. It's simple, but
rich like a fine pound cake with the subtle flavor and crunch of
cornmeal. So forget about the calories and cholesterol and celebrate
the "day of amour" with Amor Polenta.  from "The Italian Baker" by
Carol Field  Cream the butter and cup of sugar with a whisk, if you
have one, of an  electric mixer until very light and fluffy, about 5
minutes at medium  speed. Add the eggs and egg yolks, one at a time,
beating thoroughly  after each addition. The batter should be lemony
yellow. Stir in the  liqueur. Sift the flour, cornmeal, baking powder,
and salt together  and fold into the batter, smoothing out any lumps
but taking care not  to deflate the batter. Butter 2 rehrucken (saddle
of venison) pans (I  use one 9x5 loaf pan...honestly, how many of us
have a rehrucken pan  just waiting to be used :-) and coat with
cornmeal. Pour the batter  into the 2 (or one) prepared pan(s). Place
in a preheated 375 degree  oven and bake until a skewer inserted in the
center comes out clean,  about 30 minutes. Cool on rack and unmold
while cake is still  slightly warm. Sift confectioner's sugar on top,
if desired.  In the summertime I like to serve a slice of this cake
with fresh  strawberries that have marinated in sugar and balsamic
vinegar  (approximately 1 pint of sliced strawberries mixed with 3 tbs
sugar  and 1 tbs balsamic vinegar) and a big dollop of cool whip (yes,
I  know...it's not REAL whipped cream, but I like it anyway!). My
husband loves raspberries and I am a chocoholic so for Valentine's  Day
I am going to place a slice of cake on a pool of raspberry sauce
(frozen raspberries, thawed and then placed in the blender with sugar
and lemon juice to taste and then strained to remove seeds). A dollop
of cool whip and a piece of Godiva chocolate on the side will  complete
this lovely desert.  Posted to KitMailbox Digest  by ehgf@primenet.com
(Ellen) on Feb 11,

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Nutrition (calculated from recipe ingredients)
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Calories: 3462
Calories From Fat: 1633
Total Fat: 185g
Cholesterol: 2004.7mg
Sodium: 2690.8mg
Potassium: 968.7mg
Carbohydrates: 364.9g
Fiber: 15.4g
Sugar: 2.7g
Protein: 83g