MIMOSA POUND CAKE

Megan Scott found inspiration for her Mimosa Pound Cake in the classic 7Up Cake. Made with lots of orange zest and several glugs of sparkling white wine, the festive cake riffs on the mimosa cocktail. It tastes and smells divine. It would be a great dessert to make ahead, freeze and pull out for the holidays. A mini bottle of Champagne is enough to make both cake and frosting.

For the cake:

2 sticks (8 ounces or 225 grams) unsalted butter, softened

1/2 cup (95 grams)

vegetable shortening Finely grated zest of 1

orange

1 teaspoon orange

extract (optional) 1 teaspoon vanilla

1/2 teaspoon salt

3 cups (600 grams)

granulated sugar 5 large eggs

3 cups cake (330 grams) or pastry flour (360 grams) 1 cup sparkling wine,

poured and settled

For the glaze:

3 cups (300 grams) powdered sugar, sifted

Finely grated zest of 2

oranges

1/4 to ⅓ cup sparkling wine, or enough to reach a thick but pourable consistency

To make the cake:

Have all ingredients at room temperature. Heat oven to 325 degrees. Grease and flour a 9- or 10-inch Bundt pan.

Place butter, shortening, orange zest, orange extract if using, vanilla and salt in a large bowl, or in a stand mixer with the paddle attachment, and beat until smooth. Add sugar and blend until very smooth, 5-7 minutes.

Add eggs, one at a time, beating until combined. Add flour in 3 parts, alternating with, in 2 parts, the sparkling wine. Beat until just combined. Scrape batter into the prepared pan and bake until a skewer inserted in the center comes out with moist crumbs attached, about 1 hour 10 minutes.

Let the cake cool in the pan for 10 minutes. Unmold onto a rack to cool completely.

To make the glaze:

In a medium bowl, beat together the powdered sugar, orange zest and sparkling wine. The glaze should be smooth and pourable. Place a piece of parchment paper under the rack the cake is sitting on. Pour glaze over cake. Let set for 1o minutes. Makes about 16 servings. Adapted from “The Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott (Scribner, $40).

Per serving: 500 calories (percent of calories from fat, 35), 4 grams protein, 78 grams carbohydrates, trace fiber, 20 grams fat (10 grams saturated), 97 milligrams cholesterol, 93 milligrams sodium.

Megan Scott — coauthor of the 2019 update of “Joy of Cooking” (Scribner, $40) with her husband, John Becker — found inspiration for her Mimosa Pound Cake in the classic 7Up Cake. Made with lots of orange zest and several glugs of sparkling white wine, the festive cake riffs on the mimosa cocktail. Becker is the great-grandson of “Joy of Cooking” author Irma S. Rombauer.