This recipe can be made in three standard loaf pans, two 9-inch square or round cake pans, one 9- or 10-inch tube or bundt cake pan, or one 9×13-inch sheet cake. I made mine in a 9-cup bundt pan (a bit smaller than standard) and baked the leftover in an 8-inch loaf pan.

If, for whatever reason, you prefer not to bake with alcohol, you can add an extra two tablespoons each of coffee and orange juice.)

This traditional recipe makes a great all-purpose flaky pastry, great for filled pies and pre-baked crusts. Makes enough dough for a single-crust 9-inch (23 cm) pie.

You can bake this in a 10 cup Bundt pan or a 9 × 13 inch cake pan.
You can sprinkle with confectioners sugar instead of the glaze, or just leave it alone.

You can bake this in a 10 cup Bundt pan or a 9 × 13 inch cake pan.
You can sprinkle with confectioners sugar instead of the glaze, or just leave it alone.

You can bake this in a 10 cup Bundt pan or a 9 × 13 inch cake pan.
You can sprinkle with confectioners sugar instead of the glaze, or just leave it alone.

Is it a gloomy, rainy day? One of those days you wish Spring would come? It is a perfect day to spend time in the kitchen. Here is my own recipe for a very rich, fudgy pudding. You can pour this into a gluten free pie crust or cookie crust, but I like it in a dish, warm with whipped cream.

I love this so much I make it rarely… don’t want to have to buy the next size up in my jeans.