Cranberry Orange Bundt Cake

Kitchen Tested
  • Yield 24 servings

Fresh or dried cranberries stud this reduced-calorie cake.


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 cup canola oil
1 1/4 cups sugar
1 large egg
3 large egg whites
1 tablespoon grated orange rind
1 1/2 cups buttermilk
2 cups finely chopped fresh or frozen cranberries
1/2 cup confectioners' sugar
2 tablespoons orange juice


  1. Preheat oven to 350F.
  2. Combine flour and soda; set aside. In a mixing bowl, beat oil and sugar until creamy. Add egg, egg whites and orange rind; beat mixture until light and fluffy. Add the dry ingredients alternately with the buttermilk, ending with dry ingredients, just until blended. Stir in cranberries.
  3. Pour batter into a 10-inch bundt pan coated with nonstick cooking spray. Bake 45 to 50 minutes or until cake tests done when a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan. Remove from pan and invert on serving plate. Mix together confectioners’ sugar and orange juice; drizzle over cake.



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