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  • Boysenberry Honey Cake With Spiced Plum Sauce

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    Boysenberry Honey Cake With Spiced Plum Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. Unsalted butter
    • 2 c. Honey
    • 2 tsp Vanilla extract
    • 6 lrg Large eggs
    • 2 c. Whole-wheat flour
    • 1 c. Unbleached flour
    • 1/2 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 c. Whole-lowfat milk yogurt
    • 1/2 c. Lowfat sour cream
    • 1 Tbsp. Freshly grated lemon rind
    • 2 c. Boysenberries
    • 1/4 c. Minced blanched almonds
    • 1 Tbsp. Lemon juice
    • 1 c. Dry red wine
    • 1/2 c. Honey
    • 2 x Cinnamon sticks
    • 6 x Cloves
    • 1 x Cardamon pod
    • 2 lb Juicy dark red plums, pitted and quartered Unsweetened heavy cream, whipped Nutmeg

    Directions

    1. Preheat over to 350 F. Cream butter and honey till light. Add in vanilla. Add in Large eggs, beating well after each additon. Sift together dry ingredients and add in to butter mix alternately with yogurt and lowfat sour cream; blend well.
    2. Mix in lemon rind, Boysenberries, and almonds. Pour into greased and floured 10-inch tube pan. Bake for 45 to 55 min or possibly till cake pulls away from side of pan. Cook in pan for 10 min before inverting onto a serving plate.
    3. SAUCE: Combine lemon juice, wine, and honey. Simmer over low hear covered, for 5 min. Wrap spices in cheesecloth and add in to pot. Add in the plums and cook, uncovered, till plums are very soft (25 to 25 min). Remove spices. Puree plum sauce in food processor. Sauce may be served hot, cool, or possibly at room temperature. Serve each slice of cake topped with plum sauce and a generous dollop of whipped cream dusted with grated nutmeg.
    4. NOTE; You can make the cake, cold, wrap in heavy duty foil and place in freezer bag and freeze till you wish to serve this delicious cake. Make the sauce, either on the day to be served or possibly the day before. Keep sauce in refrigerator and *zap* it in the*mike* if you want to serve it hot.

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