"My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves." — MIRADESSY
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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.
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.
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.
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Olive Oil Cranberry Bundt Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 166
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