Orange Cranberry Bundt CakeChristopher Testani
Recipe information
Yield
Serves 16
Ingredients
Vegetable oil cooking spray
3
cups plus 1 tablespoon all-purpose flour, divided
2
cups granulated sugar
1
tablespoon baking powder
1
/2 teaspoon baking soda
1
/2 teaspoon salt
4
eggs
3
/4 cup lowfat buttermilk
1
/2 cup olive oil
1
/3 cup freshly squeezed orange juice
2
teaspoons orange zest
1
teaspoon vanilla extract
1
/2 cup dried cranberries, coarsely chopped
1
cup confectioner's sugar
3
tablespoons Grand Marnier orange liqueur
Need to make a substitution?
Preparation
Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. 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. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. 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
#### Nutritional analysis provided by Self