Wildflower Honey Cake

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* Exported from MasterCook *

 

Wildflower Honey Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter

1 cup wildflower honey

1/2 cup whole milk yogurt

1/2 cup sour cream

4 tablespoons lemon juice

1 cup all-purpose flour

1 cup rye flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/8 teaspoon clove

2/3 cup walnuts chopped

1 pint raspberries

1 pint strawberries quartered

1 pint blueberries

1 pint raspberry sauce

1 tablespoon mint chopped

 

•Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the

lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients

softly. Do not whip or beat. Butter 8-inch square pan. Pour batter into pan and

bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and

unmold onto cake rack. Cut into 1 inch by 1 inch squares.

 

•BERRY COMPOTE Combine fruit, mint, and remaining lemon juice with raspberry

sauce.

 

Description:

" The wildflower honey gives this cake a marvelous flavor! "

Source:

" http://www.cdkitchen.com "

 

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Per Serving (excluding unknown items): 2178 Calories; 122g Fat (48.8% calories

from fat); 32g Protein; 255g Carbohydrate; 32g Dietary Fiber; 299mg Cholesterol;

2717mg Sodium. Exchanges: 11 1/2 Grain(Starch); 4 1/2 Fruit; 1/2 Non-Fat Milk;

23 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0