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INGREDIENTS

Pound cake
Fresh pineapple sage leaves
Fresh raspberries
Pineapple sage syrup (recipe here)

PREPARATION

  • Prepare a standard pound cake batter 
  • Grease the baking tin and line it with pineapple sage leaves 
  • Pour in the batter and bake as usual
  • To serve, pile fresh raspberries on each slice, drizzle with pineapple sage syrup and garnish with fresh pineapple sage leaves   

This article appears in Jun 1-30, 2009.

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