Pineapple Sage Pound Cake

Name: Pineapple Sage Pound Cake
Ingredients: 1 cup butter, at room temperature; 1 cup granulated sugar; 1/4 cup honey; 5 eggs; 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best); 3 tablespoons coarsely chopped pineapple sage flowers, if available; 1 teaspoon grated lemon, rind of; 4 tablespoons well drained crushed pineapple; 1 teaspoon baking powder; 2 cups flour

10 ingredients

12 steps

Ingredients

1 cup butter, at room temperature
1 cup granulated sugar
1/4 cup honey
5 eggs
2 tablespoons chopped pineapple sage leaves (the small, new leaves are best)
3 tablespoons coarsely chopped pineapple sage flowers, if available
1 teaspoon grated lemon, rind of
4 tablespoons well drained crushed pineapple
1 teaspoon baking powder
2 cups flour

Directions

1

Preheat oven to 325 degrees F.
2

Grease and flour four miniature loaf pans*.
3

Cream the butter and sugar until very light and fluffy.
4

Beat in the honey.
5

Add the eggs one at a time, making sure to beat for one minute after each addition.
6

Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
7

Stir the dry ingredients together and add to the butter mixture.
8

Fold these together gently, until just blended.
9

Pour into loaf pans.
10

Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
11

Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
12

*Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.