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1
Preheat over to 350 F. Cream butter and honey till light.
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2
Add in vanilla.
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3
Add in Large eggs, beating well after each additon.
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4
Sift together dry ingredients and add in to butter mix alternately with yogurt and lowfat sour cream; blend well.
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5
Mix in lemon rind, Boysenberries, and almonds.
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6
Pour into greased and floured 10-inch tube pan.
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7
Bake for 45 to 55 min or possibly till cake pulls away from side of pan.
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8
Cook in pan for 10 min before inverting onto a serving plate.
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9
SAUCE: Combine lemon juice, wine, and honey.
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10
Simmer over low hear covered, for 5 min.
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11
Wrap spices in cheesecloth and add in to pot.
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12
Add in the plums and cook, uncovered, till plums are very soft (25 to 25 min).
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13
Remove spices.
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14
Puree plum sauce in food processor.
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15
Sauce may be served hot, cool, or possibly at room temperature.
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16
Serve each slice of cake topped with plum sauce and a generous dollop of whipped cream dusted with grated nutmeg.
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17
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.
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18
Make the sauce, either on the day to be served or possibly the day before.
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19
Keep sauce in refrigerator and *zap* it in the*mike* if you want to serve it hot.
