Peggy’s Sweet Cream Pound Cake
Great served with Crème Fraiche
  • 0.5pound organic buttersoftened
  • 3cups organic sugar
  • 1teaspoon vanilla extract
  • 3cups sprouted flour
  • 1cup heavy organic cream
  • 2teaspoons aluminum-free baking powder
  • 1Pinch sea salt
  • 6 large eggspreferably organic or pastured
  1. Preheat your oven to 325°F. Blend together butter and sugar (I use my stand mixer) until light and fluffy (about 2-3 minutes). Add eggs, one at a time, blending well after each addition.
  2. Blend in vanilla.
  3. In a separate bowl stir together sprouted flour, baking powder and sea salt.
  4. Add heavy cream and flour mixture alternately to butter and egg mixture, beginning and ending with flour.
  5. Spoon into a buttered and floured bundt pan and bake at 325°F for 1 hour and 20 minutes or until a toothpick test comes out clean.
  6. Cool cake on wire rack for 15 minutes before removing from pan. Continue to cool before slicing. Serve on its own or top with your favorite accompaniments. My favorite is crème fraiche.