Cranberry Orange Bundt Cake

  • Yield: 24 servings


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

Nutritional Info *per serving

  • Calories 161
  • Fat 5g
  • Saturated Fat 1g
  • Cholesterol 9mg
  • Sodium 105mg
  • Carbohydrate 26g
  • Fiber 1g
  • Protein 3g