Title: Wildflower Honey Cake with Indian Summer Berry Compote
Categories: Desserts, American
Yield: 8 Servings

1/2 c Butter
1 c Wildflower honey
1/2 c Whole milk yogurt
1/2 c Sour cream
4 tb Lemon juice
1 c All-purpose flour
1 c Rye flour
1/2 ts Salt
1/2 ts Baking soda
1/8 ts Clove
2/3 c Walnuts -- chopped
1 pt Raspberries
1 pt Strawberries -- quartered
1 pt Blueberries
1 pt Raspberry sauce
1 tb Mint -- chopped

STEP ONE: 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.

STEP TWO: Prepare the Indian Summer Berry Compote-- Combine fruit, mint,
and remaining lemon juice with raspberry sauce.

STEP THREE: Serve cake topped with compote.

Recipe By : Richard Chamberlain, Restaurant at the Little Nell, Aspen

From: Date: 05/29

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip