Rating: 4.58 stars
31 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.

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  • In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.

  • 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.

  • Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Nutrition Facts

385 calories; protein 4.7g; carbohydrates 51.6g; fat 18.4g; cholesterol 0.8mg; sodium 349.1mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
08/10/2004
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 by the spices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe. Read More
(24)

Most helpful critical review

Rating: 2 stars
04/14/2010
Greasy! Per other reviews I left out the cloves and cut the cinnamon in half. I still couldn't taste the cranberries over the cinnamon. My daughter said it was a cinnamon cake not a cranberry cake. Mouths of babes and all that. Kind of a lot of work for not a great cake. Read More
(4)
31 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
08/10/2004
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 by the spices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe. Read More
(24)
Rating: 5 stars
02/14/2005
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 this when you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice. Read More
(23)
Rating: 5 stars
11/15/2005
This is an incredible cake I am a new cook and this is the first cake I ve made it was so much fun. My Mom and Dad loved this cake the sweetness and spices were just right for us and I loved the occasional tartness of cranberry. I did make 2 changes I used corn oil and used 4 whole eggs for more flavor instead of 6 egg whites. I separated the eggs adding the yokes while putting in the buttermilk. I will definitely be making this recipe over and over again. Read More
(14)
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Rating: 4 stars
11/25/2005
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 it. Read More
(14)
Rating: 5 stars
05/06/2005
Really tasty not too sweet like some cakes. I used "extra virgin" olive oil and didn't find the flavor too strong. I also used the orange zest plus lemon extract as other review mentioned but still put 1/4 tsp cinammon in batter the cranberries. The cake tastes wonderful and looks great. If you have a real sweet tooth you might want to make a glaze for it but I like it this way myself. Read More
(13)
Rating: 4 stars
12/14/2010
This was a very tasty cake. Like other reviewers suggested I cut the oil in half and it turned out great. It came out a little dark so I'd start checking it at 50 minutes instead of an hour. Thia was the perfect holiday cake! Read More
(11)
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Rating: 5 stars
07/02/2008
I also omitted the cranberries (and cloves since I only had whole) and used used orange zest and a tsp of Madagascar Vanilla as suggested by others. I made it in a 9 in cake pan and served it with fresh (unsweetened) whipped cream blackberries and strawberries. This was even better than the same cake served at a local 5-star Philly restaurant. Read More
(10)
Rating: 5 stars
06/15/2006
Excellent taste and texture. I tried out this recipe to get a healthier alternative to a butter/whole egg dessert. I did substitute 1/2 tsp. ginger for some of the cloves (cloves are very strong and wintery for my taste). I used a Spanish olive oil described as "fruity" in taste. I will make this again with the blueberry option and serve it to guests!!! Read More
(8)
Rating: 5 stars
10/16/2009
Made exactly as written and turned out so good! Read More
(8)
Rating: 2 stars
04/14/2010
Greasy! Per other reviews I left out the cloves and cut the cinnamon in half. I still couldn't taste the cranberries over the cinnamon. My daughter said it was a cinnamon cake not a cranberry cake. Mouths of babes and all that. Kind of a lot of work for not a great cake. Read More
(4)