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orange cranberry bundt cake
  • Vegetable oil cooking spray
  • 3cups all-purpose flour
  • 2cups granulated sugar
  • 1tablespoon baking powder
  • ½teaspoon baking soda
  • ½teaspoon salt
  • 4 eggs
  • ¾cup lowfat buttermilk
  • ½cup olive oil
  • cup freshly squeezed orange juice
  • 2teaspoons orange zest
  • 1teaspoon vanilla extract
  • ½cup dried cranberries
  • 1cup confectioner’s sugar
  • 3tablespoons Grand Marnier orange liqueur
  1. Heat oven to 350°. Coat a 10″ Bundt pan with cooking spray and dust with 1 tbsp flour.

  2. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan.

  3. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely.

  4. In a bowl, mix confectioner’s sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.

Nutrition Per Serving

329 calories per serving

9 g fat (2 g saturated)

57 g carbs

1 g fiber

4 g protein

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