May的生活札記

Pineapple Sage Pound Cake 鳳梨鼠尾草磅蛋糕

1 杯奶油（室溫）
1/2 杯糖
1/2 杯紅糖
1/4 杯蜂蜜
5個 雞蛋
2T 鳳梨鼠尾草葉，切碎
1t 檸檬皮
4T 碎鳳梨罐頭，濾乾
1t 泡打粉
2杯 麵粉

1.烤箱預熱到華氏325度, 蛋糕模上油和麵粉,備用.
2.奶油和糖打到蓬鬆變輕。打入蜂蜜.
3.加入雞蛋一次一個，慢慢打進去.
4.加入鳳梨鼠尾草葉，檸檬皮和碎鳳梨。
5.將麵粉和泡打粉拌一起, 加入到奶油混合. 輕輕的拌合, 倒入模具中.
6.烤約45分鐘，或至金黃色（叉入中間乾淨）。

吃起來有點乾, 而解組織不夠綿密.
可能打得不夠, 下次再加油.



1 cup butter (room temperature)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup honey
5 eggs
2 tbls pineapple sage leaves, chopped
1 tsp grated lemon rind
4 tbls crushed pineapple, drained
1 tsp baking powder
2 cups flour

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

參考食譜: http://backyardpatch.blogspot.ca/2012/01/pineapple-sage-herb-of-week.html