Zeb sent me a recipe for a sourdough cake (cue Big G to discuss the difference between bread and cake). This is definitely cake (I think) four eggs, butter, not too much sugar, not to much fruit and nut.
Looks beautiful from the top.
But it came out with a bulbous bottom.
Which I cut off.
I used all strong white bread flour as opposed to Zeb’s mainly plain so I should expect it to be bready. Not being much of a cake person I thought this was great, Zeb, because the it wasn’t too sweet and the fruit was a little sparse. As you say, excellent toasted with butter.
The PArtisan Baker 
Glad you liked it –
I think the bulbousness is down to your starter and the stronger flour maybe? Do you think one could make a sort of tea cake/bun with it?