Pineapple Sage Pound Cake

The bits of green foliage and bright red flowers of the pineapple sage plant in this pound cake really are fantastic!


1 cup butter at room temperature Preheat oven to 325 F
Grease and flour loaf pan(s)

 Cream the butter and sugar until very light and fluffy. Beat in the honey.

1 cup granulated sugar
¼ cup honey
5 eggs Add eggs one at a time, beating for one minute after each
2 tablespoons chopped pineapple sage leaves (Small new leaves are best) 

3 tablespoons coarsely chopped pineapple sage flowers 

1 teaspoon grated lemon zest 

4 tablespoons well-drained crushed pineapple

Stir in sage leaves, flowers, lemon zest and crushed pineapple
1 teaspoon baking powder 

2 cups flour

Whisk the dry ingredients together and add to the butter/sugar mixture. Fold together gently, until batter is just blended. 

Pour into loaf pan(s) 

Bake for approximately 45 minutes, a little less for mini loaves. Cake should be golden brown and spring back to the touch when done. A wooden pick inserted into the center will come out clean. 

Makes 1 standard loaf or 4 mini loaves