Recipe for cooking pineapple sage pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Pineapple Sage Pound Cake

Source: Morning Sun Herb Farm - Vacaville, California

1 c. butter, at room temperature
1 c. sugar
1/4 c. honey
5 eggs
2 Tbsp. chopped pineapple sage leaves
    (the sm., new leaves are best)
3 Tbsp. coarsely chopped pineapple sage
    flowers, if available
1 tsp. grated lemon peel
4 Tbsp. well drained crushed pineapple
1 tsp. baking powder
2 c. flour

Preheat oven to 325 degrees F. Have ready four miniature bread loaf pans.

Cream the butter and sugar until very light and fluffy. Beat in the honey. Add the eggs one at a time, making sure to beat for one min. after each addition. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple. Stir the dry ingredients together and add to the butter mixture. Fold these together gently, until just blended. Pour into bread loaf pans. Bake for approximately 45 mins., or until golden brown (wooden pick inserted into center will come out clean). Cool on a rack for 10 mins., then turn out of pans and continue to cool.