Pineapple Sage Pound Cake
makes 4 small loafs

• 1 c butter, at room temperature
• 1 c sugar
• 1/4 c honey (light wild flower or sage flower preferred)
• 5 eggs
• 2 T chopped pineapple sage leaves
• 3 T coarsely chopped pineapple sage flowers*
• 1 t grated lemon peel
• 4 T well-squeezed, chopped pineapple
• 1 t baking powder
• 2 c flour

Cream the butter and the 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 and lemon peel.

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

Fold these together gently, until just blended.Pour into four miniature loaf pans (6 inches by 3 1/4 inches by 2 inches).

Bake in a pre-heated 325F oven for approximately 45 minutes, or until golden brown. (A toothpick inserted in the middle should come out clean.)

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

*the recipe can be made without the flowers, if the plant has stopped flowering and no flowers are available. No adjustments to the recipe are necessary.