Healthy Cream Cheese Pound Cake

Healthy Cream Cheese Pound Cake

I'm using sprouted spelt flour in the recipe, after some research I found that that spelt isn't gluten free, but when it's sprouted it looses most of it's gluten content. However, for those who are gluten-intolerant you may want to use a different flour. 

Healthy Cream Cheese Pound Cake

3/4 lb butter (three sticks)
c. cream cheese
1 1/2 cups - 2 cups honey
dash salt
1 1/2 t. vanilla
6 large eggs
3 c. sprouted spelt flour

Bake at 325F for about an hour and a half. Check the cake periodically by poking a knife in the middle, when it comes out clean, it's ready.


Melt your butter, cream cheese, and honey together...unless of course you forget to put your honey in until the very last, right before you stick it in the oven. *ahem* Of course, I would never do such a thing because I'm such a fantastic cook, but some of you maybe less fortunate so I'm just giving you a friendly reminder ;)

I had a surplus of goose eggs on hand so I used those solely in this recipe as I was curious as to how they'd turn out. 

I like to add in my flour after I've mixed up all the wet ingredients.

Ready to pour in your greased and floured cake pan.

Hot 'n fresh, straight from the oven. 

Mmm...take a deep breath through the nose....*insert deep breath sound here*

Insert and run a knife around the edges, pop cake upside down, and onto a plate.

Enjoy with lots of butter spread on top. Forget that it already has 3/4ths a lb of butter in it! It needs more!

Blessings - 

~ Aspen