This bread is awesome. A ton of fun to make and eat. It looks a lot like cake batter when you bake it, except it's a lot less runny. It doesn't rise too much either. You typically bake it in a Sally Lunn pan, which I'm not sure where to even find, but a bundt pan works just as well. The main differences from a bundt pan is there's no hole in the middle and a lack of grooves. Sally Lunn is supposed look like a giant short muffin as far as I can tell.
In a lot of the pictures I saw, the loaves were covered in icing or other toppings. It can easily be turned into a dessert bread, (so it's even closer to a cake) but I think it tasted just great how it is. The recipe says to cut all the pieces, toast them a bit, butter them, and then put all of the pieces together. I think this would be super tasty but a lot more work than I want. I can barely take pictures of the bread before I eat the slices I cut.
If you've ever had Armenian Choreg, it tastes a lot like that. Especially when you throw some butter on it. A little on the sweeter side, I think this bread might make some excellent bread pudding. Not your typical bread because there are a few eggs in it, but still relatively simple to make. Great bread all around and I can see it going fast!
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