Classic Steamed Marmalade Pudding vs Gugelhupf (Bundt Cake)

Both desserts begin with butter and sugar creamed together and eggs beaten in one at a time, but they part ways from there. The marmalade pudding is steamed in a covered basin for almost two hours, with orange marmalade stirred into the batter and layered in the base, where it becomes a sticky topping; breadcrumbs join the flour, and only a splash of milk loosens the mix. The Gugelhupf is baked golden in a Bundt pan, uses far more milk, and is studded with raisins, lemon zest and slivered almonds before a dusting of powdered sugar.