Pineapple Sage Mini Pound Cakes

Pineapple Sage Mini Pound Cakes

Cooking is one of my primary passions, but it is closely matched by my love of gardening–certainly complimentary pastimes in that you often get to cook what you grow.  Living in Colorado has challenged my gardening muscles, as our arid and mercurial weather patterns test even the hardiest of plants.  One thing that does exceptionally well here is my herb garden, and I love to cook with herbs.  I made these mini pound cakes with a pineapple sage plant that I rescued from the bargain bin plants (I consider it a personal challenge to revive near-dead plants), and they are dense, fragrant, and decadent.

You will note the little “feet” on my mini pound cakes, which resulted from over-filling the baking molds.  I could have trimmed them off and pretended to have done this correctly, but I thought they looked kind of sweet and rustic.  I used six, 1-cup baking molds and I should have used eight.  Note the correction in the recipe, below, if you don’t want your cakes to have feet.

When these first come out of the baking pans they are sparkly from the sugar that you use to coat the molds, but these had to wait overnight for decent photography light, so they lost a bit of their sparkle.  They are quite beautiful right out of the oven and would make a lovely dessert for a dinner party.  The cakes are not too sweet, and if you like a sweeter dessert you could drizzle them with a light pineapple glaze, which I made by mixing a cup of powdered sugar with about a tablespoon of pineapple juice.

The glaze is delicious but I prefer the looks of the cakes plain.  Your call.

Pineapple Sage Mini Pound Cakes
1 cup salted butter, at room temperature
1 cup sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup pineapple juice
4 eggs
1 teaspoon pure vanilla extract
extra sugar, to dust the baking pans
fresh pineapple sage leaves (2-3 per baking pan)

Optional pineapple glaze:
1 cup powdered sugar
1 tablespoon pineapple juice

Preheat your oven to 350 degrees.  In the bowl of a stand mixer or a large mixing bowl, whisk the butter, sugar, flour, baking powder, salt, pineapple juice, eggs, and vanilla until the batter is well incorporated and looks a bit fluffy.

Use the butter wrappers to butter your baking pans–use eight, one-cup molds (ramekins, large muffin tins, or mini bundt pans) if you don’t want “feet” in the end product.  You could also make smaller cakes by dividing the batter into regular muffin tins (it would probably make about sixteen to eighteen cakes).  Dust the buttered molds with sugar to lightly coat the bottom and edges.  Place a few pineapple sage leaves, dull sides up, into each prepared mold, then fill with the batter to 3/4 full.

Bake for 45-55 minutes, or until the cakes look light golden and you get small crumbs on a toothpick inserted into the center of the cakes.  Cool enough to safely pick up the pans, then run a sharp knife around the outer edges and unmold the cakes.  Drizzle with glaze, if desired.

Scented geranium leaves would be a great substitute for the pineapple sage leaves, and any kind of fragrant, edible leaf would work well.

Thanks for reading,


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  1. I think these sound absolutely lovely! And they're perfect with the feet — they look like a real live human being, rather than an automated assembly line, made them with love … 🙂

  2. Yes! The imperfection adds to their charm…thanks Mary 🙂

  3. This looks wonderful Angela! I can't find pineapple sage here, but I would love to try your recipe without them. Have a nice day!

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