1¼ hours | 20 min prep

YIELD: 1 loaf

• 1 cup butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup honey
• 5 eggs
• 2 tablespoons chopped, Sage - Pineapple, leaves (the small, new leaves are best)
• 3 tablespoons coarsely chopped, Sage - Pineapple, flowers, if available
• 1 teaspoon grated lemon rind
• 4 tablespoons well drained crushed pineapple
• 1 teaspoon baking powder
• 2 cups flour

1. Preheat oven to 325°F.
2. Grease and flour four miniature loaf pans*.
3. Cream the butter and sugar until very light and fluffy.
4. Beat in the honey.
5. Add the eggs one at a time, making sure to beat for one minute after each addition.
6. Beat in the sage leaves, flowers, lemon peel, and crushed pineapple.
7. Stir the dry ingredients together and add to the butter mixture.
8. Fold these together gently, until just blended.
9. Pour into loaf pans.*
10. Bake for approximately 45 minutes, or until golden brown (wooden pick inserted into center will come out clean).
11. Cool on a rack for 10 minutes, then turn out of pans and continue to cool.

*I used a regular sized loaf pan. If you decide to do this too, just bake for a little longer until the cake is brown and a wooden pick inserted into the center comes out clean.

This is an amazing cake!  If you grow Pineapple Sage, this recipe will show off your talents!  The scarlet red flowers of this Sage add the 'Wow factor'.  Pineapple Sage will flower around February and September each year, so don't forget to make this cake twice a year!!  :)