Olive Oil Cranberry Bundt Cake
Honey, lemon juice and olive oil.
Recipe Summary Olive Oil Cranberry Bundt Cake
My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.Ingredients | Olive Oil And Lemon Juice6 egg whites2 cups white sugar1 cup olive oil2 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt¾ teaspoon ground cinnamon¾ teaspoon ground cloves1 cup buttermilk1 cup chopped cranberriesDirectionsPreheat 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.Info | Olive Oil And Lemon Juiceprep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
TAG : Olive Oil Cranberry Bundt CakeDesserts, Fruit Dessert Recipes, Cranberry Dessert Recipes,