Pineapple sage pound cake

I don't really know where this recipe originated, but it is all over the web as one of the most popular recipes to make with the herb pineapple sage (along with this smoothie). I had made this cake a few years ago when I had my first pineapple sage plant and I remembered liking it. So, when I wanted to make a cake for my husband's birthday I decided to give this one a try again because we have a pineapple sage plant again this year. Food is one of the greatest ways to show someone that you care about them. I really wanted to make my husband a cake that was special and a bit out of the ordinary to celebrate his day.

I think this cake is pretty interesting and it is one of those things that gets better after a couple of days as the herbs have more time to permeate the cake. It doesn't have an overwhelming pineapple flavor, but it has a subtle pineapple and light herb flavor. If you make this cake, try to get the smallest and freshest leaves off your plant because they have the most pineapple flavor. The original recipe says you can add some of the red flowers to the cake, but I've never had my plant flower. If you are lucky enough to have some of the flowers, add a couple chopped tablespoons to the batter when you add the leaves for a more colorful cake. Below is my slightly modified version of the recipe.

Pineapple sage pound cake
1 cup butter, at room temperature
1/2 cup granulated unbleached cane sugar
1/4 cup honey
5 large eggs
2 tablespoons finely minced pineapple sage leaves
zest of one lemon
4 tablespoons unsweetened crushed pineapple, drained, plus more for serving
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups white whole wheat flour

Preheat the oven to 325 degrees and butter a loaf pan.

Cream the butter and sugar in a large bowl using a hand mixer or in the bowl of a stand mixer until light and fluffy. Beat in the honey. Then beat in the eggs one at a time, making sure to beat each one for about one minute before adding the next. Beat in the pineapple sage, lemon, and pineapple.

In a medium bowl, whisk together the baking powder, salt, and flour. Then add the dry mixture to the wet mixture and gently fold it together with a wooden spoon or rubber spatula until just combined.

Pour the batter into the loaf pan. Bake for approximately 45-50 minutes, until the cake turns golden and an inserted toothpick comes out clean. Set on a wire rack to cool for about 10 minutes and then remove the cake from the pan to cool further. Served warm or at room temperature with a spoonful of crushed pineapple and a small scoop of vanilla ice cream or a dollop of fresh whipped cream, if desired. Store any leftovers in an airtight container.

What was I cooking one year ago?: watermelon and feta salad