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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
559
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).