Cake:
1/2 cup honey
2 Tbls. butter
1 egg
1 cup whole wheat pastry flour or white wheat flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk or nut milk
3/4 cup pitted cherries
3/4 cup chopped damson plums
1/2 cup nuts, whole or roughly chopped
Sauce:
1 cup cherry juice--I got cherry juice from pitting the cherries (add some water if you can't get a full cup)
2 tsp. honey
1 Tbls. corn starch
1 Tbls. butter
1/2 tsp. vanilla extract
Preheat oven to 325 degrees. Grease a square 9 x 9-inch baking dish.
Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.
Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8 to 10 minutes, or until thick. Remove from heat and stir in 1 tablespoon butter and vanilla extract.
Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce. Serve with yellow meadowcream.
Beat honey and butter until smooth. Add egg and mix well. Sift flour, baking powder, and salt, then add to mixing bowl alternatively with milk. Stir in cherries, plums, and chopped nuts. Pour batter into buttered pan and smooth out the surface. Bake for 40 minutes, or until golden brown and solid.
Make the sauce by combining cherry juice and honey in a small saucepan. In a small bowl, mix the corn starch with a bit of water to make a smooth liquid, then pour into the pan while stirring. Boil for 8 to 10 minutes, or until thick. Remove from heat and stir in 1 tablespoon butter and vanilla extract.
Pour the sauce over the baked cake and let sit while it cools, to soak in the sauce. Serve with yellow meadowcream.
No comments:
Post a Comment