Instructions:

Pineapple Sage Pound Cake

Source: Morning Sun Herb Farm - Vacaville, California

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 peel
4 tablespoons well drained crushed pineapple
1 teaspoon baking powder
2 cups flour

Preheat oven to 325 degrees F. Have ready 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.