Marry pudin WoW

PUDIN MARY
This delicately orange-scented cake was a constant at our breakfast table. I don’t know who Mary (pronounced “Meh-ri” at home) was or is, but we love her recipe. I’ve added cranberry sauce to this version for some Christmas zhoozh—feel free to use Thanksgiving leftovers, make your favorite family recipe, or leave it out altogether.

2 sticks (8 ounces) unsalted butter, softened
1½ cups sugar
1 tablespoon grated orange zest, plus 3 tablespoons orange juice
3 large eggs
2½ cups all-purpose flour
½ teaspoon salt
1 cup milk
4 teaspoons baking powder
*Optional: 2 cups homemade cranberry sauce

- Preheat the oven to 350 degrees. Butter (or spray with Pam) a Bundt pan.

- Cream the butter and sugar (use the paddle attachment if using a stand mixer) in a large bowl on medium-high speed until light and fluffy, 2 to 3 minutes. Add the orange zest and mix until incorporated, about 10 seconds. Add the eggs, one by one, beating about 30 seconds after each egg is added to ensure incorporation. Stop the mixer and, with a rubber spatula, scrape down the sides and bottom of the bowl.

- With the mixer on medium-low speed, add the flour and salt, alternating with the milk. Scrape down the sides and bottom of the bowl once more, and mix just until the batter is smooth, about 30 more seconds.

- In a small bowl, mix together the orange juice and baking powder (it will foam). With the rubber spatula, fold the orange juice mixture into the batter. *If using, fold in the cranberry sauce.

- Pour the batter into the prepared pan and bake the cake until a toothpick comes out clean when inserted, 45 to 60 minutes. Transfer the cake to a cooling rack and let sit for 10 minutes. Using oven mitts, invert the cake onto a platter and let cool completely—at least 2 hours—before serving.