Pineapple Sage Pound Cake

Moist loaf cake with pineapple sage leaves and flowers, lemon peel, and pineapple.

Cook Time 45

Servings mini loaves

Author Michele Brown and Pat Stewart of Possum Creek Herb Farm, The Essential Herbal Magazine (May/June 2007)

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

Cream butter and sugar until light and fluffy. Beat in honey. Add eggs one at a time, beating one minute after each addition.
Beat in sage leaves, flowers, and lemon peel. Stir dry ingredients together and add to butter mixture. Fold together gently until just blended.
Pour into 4 mini loaf pans (6”x3”x2”). Bake at 350°F for 45 minutes. Cool 10 minutes before removing from pan.

Recipe appeared in The Essential Herbal Magazine, May/June 2007 issue.