- Ingredients
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- 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
- ⅓cup freshly squeezed orange juice
- 2teaspoons orange zest
- 1teaspoon vanilla extract
- ½cup dried cranberries
- 1cup confectioner’s sugar
- 3tablespoons Grand Marnier orange liqueur
- Directions
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Heat oven to 350°. Coat a 10″ Bundt pan with cooking spray and dust with 1 tbsp flour.
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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.
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Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely.
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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.
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Nutrition Per Serving
329 calories per serving
9 g fat (2 g saturated)
57 g carbs
1 g fiber
4 g protein