Pineapple Sage Pound Cake
Moist loaf cake with pineapple sage leaves and flowers, lemon peel, and pineapple.
Ingredients
- 1 cup butter (room temperature)
- 1 cup sugar
- ¼ cup honey (light wildflower or sage preferred)
- 5 eggs
- 2 tablespoons pineapple sage leaves (chopped; small new leaves have the most flavor)
- 3 tablespoons pineapple sage flowers (chopped; optional)
- 1 teaspoon grated lemon peel
- 4 tablespoons pineapple (well-squeezed and chopped)
- 1 teaspoon baking powder
- 2 cups flour
Instructions
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Cream butter and sugar until light and fluffy. Beat in honey. Add eggs one at a time, beating one minute after each addition.
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Beat in sage leaves, flowers, and lemon peel. Stir dry ingredients together and add to butter mixture. Fold together gently until just blended.
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Pour into 4 mini loaf pans (6”x3”x2”). Bake at 350°F for 45 minutes. Cool 10 minutes before removing from pan.
Notes
Recipe appeared in The Essential Herbal Magazine, May/June 2007 issue.
