Pineapple Sage Pound Cake

Pineapple Sage Pound Cake

I've never met anyone who didn’t love pound cake. This dense, moist cake gets its name from its ingredients – a pound of sugar, a pound of butter and a pound of flour. This recipe has just a little bit of a twist that comes from the herb garden.


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.


Use mini loaf pans measuring 6" x 3" x 2"

Time to prepare: 1 hour, 30 minutes.


  • sisgeorge says:

    Do you have recipes for gluten free breads/cakes/cookies, etc? I am learning to convert but sometimes my conversions are off. I enjoy your recipes.

    July 30, 2013 04:27pm

  • zipwoman54 says:

    I grow regular sage - can I use that in this recipe instead of pineapple sage? If so, do I need to make any other changes to the ingredients?

    July 23, 2013 09:28am

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