Pineapple Sage Pound Cake

Pineapple Sage Pound Cake 

Slices of this cake hot from the toaster, with a bit of butter and honey, are delicious for breakfast! 

1 cup butter, at room temperature

1 cup sugar

1/4 cup honey

5 eggs

2 tbsp chopped pineapple sage leaves

3 tbsp coarsely chopped pineapple sage flowers, if available

1 tsp grated lemon peel

4 tbsp well-squeezed, chopped pineapple

1 tsp baking powder

2 cups 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.  Add chopped pineapple.  Fold these together gently, until just blended.  Pour into four miniature loaf pan (6 inches by 3 1/4 inches by 2 inches).  Bake in a pre-heated 325 degree F 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.