Peggy’s Sweet Cream Pound Cake
  • 1/2pound organic butter, softened
  • 3 cups sucanat, coconut sap sugar, or maple sugar
  • 1tablespoon vanilla extract
  • 3cups cups sprouted flour (your choice)
  • 1cup heavy organic cream
  • 2teaspoons aluminum-free baking powder
  • Pinch of sea salt
  • 6 large eggs, preferably organic or pastured
  1. Preheat your oven to 325 degrees. 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 degrees 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.