Gluten Free Pound Cake (also corn and soy free)

Since I have been on my very strict whole food diet, I have been missing some baked goods. Pound cake is one of them. Pound cake is great with ice cream. Its just a good southern comfort dessert. I remember grandma making this and man was it good. There is also a cake called sprite cake, just like pound cake but yummier. Those of you from the south may know what I am talking about. I think sprite has corn syrup in it so that's out for me. I can find a way around that somehow. When I do, I will blog about it. So here is the recipe for a delicious pound cake.

Ingredients:

1 cup sweet rice flour ( I used brown rice)
1/2 cup sorghum flour
1/4 cup tapioca starch
2 tsp baking powder ( I used the brand without cornstarch)
1 tsp guar gum (xanthan gum is fine too) 
1 cup vegan butter softened ( I used 1/2 cup earth balance coconut spread and 1/2 cup vegetable shortening)
1 cup organic pure cane sugar
2 tbs raw organic honey
4 eggs
2 tsp vanilla extract

Directions:

In a mixing bowl, blend flours, starch, gum, and baking powder. In another bowl, beat butter and sugar until fluffy. Add and blend in one egg at a time. Then add vanilla extract and honey. Blend some more. Pour dry ingredients into wet ingredients slowly. Blend well. Pour batter into loaf pan and bake at 350 for 60 minutes. Let cool a bit and enjoy.