Pineapple Sage Pound Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
1 loaf
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
- Preheat oven to 325 degrees F.
- Grease and flour four miniature 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 minute 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 loaf pans.
- Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
- Cool on a rack for 10 minutes, then turn out of pans and continue to cool.
- *Iused a regular size loaf pan just bake a little longer till brown and cake tester come out clean.
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RECIPE SUBMITTED BY
ChrisF
United States
I like to bake, garden, read and find sites like this on my computer. I'm an empty-nester so a lot of my cooking and baking is shared with my co-workers.