Pineapple Sage Pound Cake From P Allen Smith Ingredients 1 cup butter, room temperature 1 cup sugar 1/4 cup honey 5 eggs 3 tbsp. fresh pineapple sage, chopped 4 tbsp. pineapple, chopped, drained 1 tsp. lemon peel 1 tsp. baking powder 2 cups flour Instructions Using an electric beater combine 1 cup butter with 1 cup sugar until the consistency is light and fluffy. Beat in ¼ cup of honey. Next add the eggs one at a time, beating one minute per egg to thoroughly incorporate. Add 3 tablespoons chopped pineapple sage leaves, 4 tablespoons chopped pineapple and 1 teaspoon lemon peel. Make sure all the juice is drained out of the pineapple to keep from adding additional moisture to the batter. Stir in 1 teaspoon of baking powder and 2 cups of flour. Spoon the batter into 4 mini loaf pans. Bake at 350 degrees F for 45 minutes. Cool for 10 minutes before removing from the pan
Posted on: Wed, 21 Aug 2013 04:46:31 +0000
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