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Wildflower Honey Cake


The wildflower honey gives this cake a marvelous flavor!


  • 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


  1. Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice.
  2. Mix flours, salt, baking soda, clove, and walnuts.
  3. Combine ingredients softly. Do not whip or beat.
  4. Butter an 8-inch square pan.
  5. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean.
  6. Cool and unmold onto cake rack.
  7. Cut into 1 inch by 1 inch squares.
  8. Berry Compote: Combine fruit, mint, and remaining lemon juice with raspberry sauce.
  9. Serve cake topped with compote.

Posted by Chyrel at Recipe Goldmine 8/4/2001 8:05 am.

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