members recipes

An aromatic pound cake with incredible flavour!

Ingredients
1 cup butter, room temperature
1 cup sugar
¼ cup honey (light wildflower or sage preferred)
5 eggs
2 Tbsp chopped pineapple sage leaves (small, new leaves have the most flavor)
3 Tbsp chopped pineapple sage flowers (optional)
1 tsp grated lemon peel
4 Tbsp well-squeezed, chopped pineapple
1 tsp baking powder
2 cups flour

Method
Cream butter and sugar until light and fluffy. Beat in honey. Add eggs one at a time, making sure to beat one minute after each addition. Beat in sage leaves, flowers and lemon peel. Stir dry ingredients together and add to butter mixture. Fold these together gently until just blended. Pour into 4 mini loaf pans (6”x3”x2”). Bake at 350oF for 45 minutes. Cool 10 minutes before removing from pan.