Yield: 1 Servings
|1 cup||Unsalted butter|
|2 teaspoons||Vanilla extract|
|2 cups||Whole-wheat flour|
|1 cup||Unbleached flour|
|½ teaspoon||Baking soda|
|½ cup||Whole-milk yogurt|
|½ cup||Sour cream|
|1 tablespoon||Freshly grated lemon rind|
|¼ cup||Chopped blanched almonds|
|1 tablespoon||Lemon juice|
|1 cup||Dry red wine|
|2 \N||Cinnamon sticks|
|1 \N||Cardamon pod|
|2 pounds||Juicy dark red plums, pitted and quartered|
|\N \N||Unsweetened heavy cream, whipped|
Preheat over to 350 F. Cream butter and honey until light. Add vanilla. Add eggs, beating well after each additon. Sift together dry ingredients and add to butter mixture alternately with yogurt and sour cream; blend well.
Fold in lemon rind, raspberries, and almonds. Pour into greased and floured 10-inch tube pan. Bake for 45 to 55 minutes or until cake pulls away from side of pan. Cook in pan for 10 minutes before inverting onto a serving plate.
SAUCE: Combine lemon juice, wine, and honey. Simmer over low hear covered, for 5 minutes. Wrap spices in cheesecloth and add to pot. Add the plums and cook, uncovered, until plums are very soft (25 to 25 minutes). Remove spices. Puree plum sauce in food processor. Sauce may be served warm, cold, or at room temperature. Serve each slice of cake topped with plum sauce and a generous dollop of whipped cream dusted with grated nutmeg.
NOTE; You can make the cake, cool, wrap in heavy duty foil and place in freezer bag and freeze until you wish to serve this delicious cake. Make the sauce, either on the day to be served or the day before. Keep sauce in refrigerator and *zap* it in the *mike* if you want to serve it warm.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert <ajewell@...> on Jul 6, 1997