Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

Preparation:

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.

Nutritional Information:

347 Calories (kcal); 21g Total Fat; (52% calories from fat); 7g Protein; 36g Carbohydrate; 37mg Cholesterol; 340mg Sodium