Olive Oil Cranberry Bundt Cake

4.6
(32)

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

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Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 6 egg whites

  • 2 cups white sugar

  • 1 cup olive oil

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ¾ teaspoon ground cinnamon

  • ¾ teaspoon ground cloves

  • 1 cup buttermilk

  • 1 cup chopped cranberries

Directions

  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.

Nutrition Facts (per serving)

385 Calories
18g Fat
52g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 385
% Daily Value *
Total Fat 18g 24%
Saturated Fat 3g 13%
Cholesterol 1mg 0%
Sodium 349mg 15%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 4%
Total Sugars 35g
Protein 5g
Vitamin C 2mg 8%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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