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. Suggested Wine: Late Harvest Reisling