Cranberry-Orange Bundt Cake

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(34 ratings)
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A Bundt cake recipe flavored with fresh orange and dried cranberries, then finished with a simple glaze

  • PAM® Baking Spray
  • 1 cup dried cranberries
  • 1/4 cup fresh orange juice
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs, separated
  • 1-3/4 cups granulated sugar
  • 1/2 cup Pure Wesson® Canola Oil
  • 1 cup lowfat buttermilk
  • 2 tablespoons grated orange peel
  • 1 cup confectioners' sugar
  • 2 tablespoons lowfat buttermilk
  1. Preheat oven to 350°F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine cranberries and juice in 2-cup glass measure; heat in microwave on HIGH 30 seconds. Stir cranberries; set aside.
  2. Combine flour, baking powder, salt and baking soda in medium bowl. Beat egg whites with electric mixer until stiff peaks form. Place sugar, oil and egg yolks in large bowl; mix with electric mixer on low until blended. Increase speed to high; beat 1 minute. Add 1 cup buttermilk and flour mixture; mix on low until blended. Stir in cranberries and orange peel. Add egg whites; stir gently until combined. Pour batter into pan.
  3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool at least 30 minutes.
  4. Combine confectioners' sugar and 2 tablespoons buttermilk in small bowl. Spoon glaze over cake.
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Nutrition Information
Calories: 286 View complete nutrition information
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