Pound Cake with Goat Butter and Duck Eggs

Now that the baby ducks I got back in March have begun producing eggs, there are finally enough to sell at market, have for breakfast, and try out recipes that need lots of eggs. The lady who sold me the adult layer ducks said that when she had too many eggs she made pound cake.  The other major ingredient for pound cake is of course the pound of butter. Luckily last winter when the goats were producing milk with lots of butterfat, we made lots of butter and stacked it away a pound at a time in the freezer. Now as Fall approaches and their butterfat levels rise again, it's good to find a recipe that will make good use of the last of my winter butter stockpile, so there is room for new. This recipe makes quite a few mini pound cakes. I guess I could freeze them - ha ha ha!

1 pound fresh goat butter, softened, but not melted
3 1/3 cups sugar
10 fresh duck eggs
4 cups brown rice flour
2 tsp xanthan gum
1 1/2 tsp salt
1 tsp vanilla
1/2 tsp nutmeg

Preheat oven to 325 degrees. Prepare two 9x5 inch loaf pans, or three 9-well mini-loaf pans with cooking spray and a good dusting of rice flour. Cream the butter and sugar and set aside. In a separate bowl, beat the duck eggs for four minutes until light in color. Add the beaten eggs to the butter and sugar and continue beating until smooth.  Add flour one cup at a time, xanthan gum, salt, vanilla and nutmeg, also beating until smooth. Spoon into the pans and bake for 30 minutes or until a toothpick comes out clean. Let it cool in the pans for 5 minutes before turning out on to a rack. Makes 24-27 mini-loaves.