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