Pineapple Sage Pound Cake

Ingredients:

• Cake Batter:
• 1 cup butter, room temperature
• 1 cup sugar
• 1/4 cup honey
• 5 eggs
• 4 tablespoons fresh pineapple sage (no stem), finely chopped
• 8 tablespoons pineapple, chopped, drained
• 1 teaspoon lemon peel
• 1 teaspoon baking powder
• 2 cups flour
• Topping:
• 1 cup finely chopped pineapple sage (no stem)
• 1/2 cup finely chopped pineapple

Directions:

1. 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.
2. Next add the eggs one at a time, beating each one before adding the next.
3. Add 4 tablespoons chopped pineapple sage leaves, 8 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.
4. Stir in 1 teaspoon of baking powder and 2 cups of flour.
5. Spoon the batter into 4 mini loaf pans. Bake at 350 degrees F for up to 45 minutes. Do not overcook. Cool for 10 minutes before removing from the pan.
6. Mix finely chopped pineapple safe and pineapple together. Sprinkle on top of each piece before serving.