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Peggy’s Sweet Cream Pound Cake

Moist, sweet, addicting. Can I have seconds please?

Source: Peggy Sutton (Entered by Peggy Sutton)
Serves: -

Ingredients

½ lb organic butter, softened

3 cups sucanat,coconut sap sugar, or maple sugar

6 large eggs, preferably pastured

1 Tbsp vanilla extract

3 cups sprouted wheat flour (sprouted brown rice flour works well, also)

1 cup heavy organic cream

1 teaspoon aluminum-free baking powder

Pinch of sea salt

Step by Step Instructions

Cream butter and sugar until creamy. Add eggs, one at a time, blending well after each addition. Blend in vanilla. Stir baking powder into flour. Add cream and flour mixture alternately, beginning and ending with flour. Pour into a buttered and floured bundt pan and bake at 325 degrees for 1 ½ hours.

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This market is using the Locally Grown online farmers market system. More information about how your market or farm can also use this system can be found at locallygrown.net/faq. Legal information about using this website can be found at locallygrown.net/legal.