Steamed Cranberry Pecan Pudding
A wonderful and classic dessert than can be made days in advance of the big day. 

¼  cup unsalted butter, plus a couple tbsps. to grease the pan
3 tbsp. sugar, granulated plus extra for dusting
¾  cup pecans, chopped
1 & 1/2 cups cranberries, coarse chopped
1 & ½ cups flour
1 & ¼  tsp baking powder
½  tsp baking soda
½ cup brown sugar, firmly packed
¼ cup molasses
2 tsp orange zest, minced or from a zester
1/3 cup buttermilk
Serve with your favorite seasonal ice cream

1. Generously grease the inside of a decorative bundt / angel food cake style pan, especially the bottom. Dust the mold well with granulated sugar and shake out the excess.
2. Combine the cranberries and the 3 tbsps of sugar and set aside while mixing the remaining ingredients.
3. In a large mixing bowl, blend the butter, brown sugar, molasses and orange zest. Mix at low speed for 2 minutes to blend well. Add in the dry ingredients slowly then add in the buttermilk and blend until mixed. Lastly, fold in the pecans, cranberries and any liquid in the bowl.
4. Spoon in the entire mix into the baking pan, spread evenly and cover with aluminum foil if you do not have a cover. Place the pan into a larger pot with boiling water, to come half way up the pan. Place this hot water bath on a medium low heat for 1 and ½ hours until the cake pulls away from the side of the pan and a knife inserted comes out clean of any batter.
4. Remove the cake from the water bath to cool for 15 minutes, then turn upside down onto a wire rack.

* This cake can be served or cooked a day or two in advance and kept wrapped in the refrigerator until service or ideally, gently warmed in a 275 degree oven until warm, before serving.