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Peggy’s Sweet Cream Pound Cake

From Auburn Locally Grown

<p>Moist, sweet, addicting. Can I have seconds please?</p>
Source: Peggy Sutton (Entered by Peggy Sutton)
Serves: -

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
  1. 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.