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Olive Oil Cranberry Bundt Cake
SUBMITTED BY:
MIRADESSY
"My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 egg whites
2 cups white sugar
1 cup olive oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1 cup buttermilk
1 cup chopped cranberries
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
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.
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REVIEWS
Reviewed on Feb. 14, 2005 by RMC2
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RMC2
Feb. 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.
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6 users found this review helpful
This cake is really good and light. I would recommend it to anyone. It is also good for you...
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Reviewed on Aug. 10, 2004 by DOMSMUM
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DOMSMUM
Aug. 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.
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6 users found this review helpful
This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and...
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Reviewed on Nov. 24, 2005 by
MPWELTY
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MPWELTY
Nov. 24, 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.
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4 users found this review helpful
Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. ...
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Reviewed on May 6, 2005 by KIMWELLSTHEGREAT
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KIMWELLSTHEGREAT
May 6, 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.
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4 users found this review helpful
Really tasty, not too sweet like some cakes. I used "extra virgin" olive oil and didn't find...
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Reviewed on Nov. 15, 2005 by SUNNYSUMMER
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SUNNYSUMMER
Nov. 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.
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3 users found this review helpful
This is an incredible cake, I am a new cook and this is the first cake I’ve made, it was so...
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Reviewed on Feb. 20, 2006 by
ILEAN811
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ILEAN811
Feb. 20, 2006
Delicious and moist cake! I drizzled the top with melted white chocolate and everyone gobbled it up quickly.
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2 users found this review helpful
Delicious and moist cake! I drizzled the top with melted white chocolate and everyone gobbled...
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Reviewed on Jul. 2, 2008 by SouthernGal
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SouthernGal
Jul. 2, 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.
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1 user found this review helpful
I also omitted the cranberries (and cloves, since I only had whole) and used used orange zest...
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Reviewed on Jan. 10, 2007 by notbythebookcook
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notbythebookcook
Jan. 10, 2007
Added more cranberries for flavor and topped with orange glaze and found it to still be somewhat bland. Needs more spice.
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1 user found this review helpful
Added more cranberries for flavor and topped with orange glaze and found it to still be...
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Reviewed on Dec. 13, 2006 by Jane R.
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Jane R.
Dec. 13, 2006
Made this with the orange peel and lemon extract, omitted spices. Used the orange glaze. A little tedious to make but a big hit at work.
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1 user found this review helpful
Made this with the orange peel and lemon extract, omitted spices. Used the orange glaze. A...
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Reviewed on Jun. 15, 2006 by Susan G.
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Susan G.
Jun. 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!!!
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1 user found this review helpful
Excellent taste and texture. I tried out this recipe to get a healthier alternative to a...
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