I've made this recipe and like it. The recommended technique is odd to me, and I wonder if someone with more baking knowledge can explain to me if I've just never seen this method before, or if this is something different.
The recipe is poundcakish. It makes a dense thin (maybe 1 inch thick) cake that kind of self-glazes coming out of the oven with a little sugar coating on top (I really like this feature and wonder if it's due to the unusual technique). It's more of a thick cookie dough consistency than cake batter (no liquid except eggs ... and not quite enough of those for a traditional pound cake).
I'm used to seeing directions say to cream together butter and sugar before adding the eggs. This one beats together the eggs and sugar, then adds the butter. When I made it my butter was softened to dentable, and cut into about 1/2" cubes ... it took a lot of beating to get my butter to incorporate. Maybe butter should have been softer.
All of that may seem like I don't like the recipe. I do, I'm just trying to understand the creaming technique and the self-glaze.
Thanks for any ideas