Olive Oil Cranberry Bundt Cake

Olive Oil Cranberry Bundt Cake

21
MIRADESSY 0

"My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves."

Ingredients

1 h 15 m servings 385 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
  2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
  3. In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
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Reviews

21
  1. 23 Ratings

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This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know th...

This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered b...

Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked i...