Olive Oil Cranberry Bundt Cake Recipe
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Olive Oil Cranberry Bundt Cake

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

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (19)

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
  2. In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
  3. 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.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 385 | Total Fat: 18.4g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 10, 2004 by DOMSMUM   view full review
This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 14, 2005 by RMC2   view full review
This cake is really good and light. I would recommend it to anyone. It is also good for you...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 24, 2005 by MPWELTY   view full review
Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 15, 2005 by SUNNYSUMMER   view full review
This is an incredible cake, I am a new cook and this is the first cake I’ve made, it was so...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 2, 2008 by SouthernGal   view full review
I also omitted the cranberries (and cloves, since I only had whole) and used used orange zest...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 6, 2005 by KIMWELLSTHEGREAT   view full review
Really tasty, not too sweet like some cakes. I used "extra virgin" olive oil and didn't find...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 14, 2010 by elinor3   view full review
This was a very tasty cake. Like other reviewers suggested, I cut the oil in half and it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 15, 2006 by Susan G.   view full review
Excellent taste and texture. I tried out this recipe to get a healthier alternative to a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 20, 2006 by ILEAN811   view full review
Delicious and moist cake! I drizzled the top with melted white chocolate and everyone gobbled...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 11, 2010 by NIKA1   view full review
This turned out great...but, I added 2.5 cups of chopped cranberries and only 1.5 cups sugar ...

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