Blood Orange Infused Olive Oil Cranberry Bundt Cake Recipe
-6 egg whites
-2 cups white sugar
-1 cup Sonoma Farm Blood Orange Infused Extra Virgin Olive Oil
-2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
–3/4 teaspoon ground cinnamon
-3/4 teaspoon ground cloves
-1 cup buttermilk
-1 cup chopped cranberries
1.Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
2.In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the blood orange infused olive oil.
3.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.
4.Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
Made this cake for Xmas eve and it was fabulous. Super easy and great flavor, but will add more cranberries next time as I love them.
I made this cake for my Christmas eve dinner, and it was a great success. Everyone loved it. The recipe was easy to follow. The cake was moist and tasted so good. Plus, it is beautiful and appetizing.
Absolutely terrific. Made as is, and was a hit of the party.
I made this cake last year for my annual Christmas party with friends. Amazing!!!
Made it for Christmas. Huge hit. Will make again for sure.
This was so moist and tasty. I make it twice for the holidays and everyone LOVED IT
This cake was excellent! Was very moist and very flavorful and a huge hit at our Christmas gathering
I made this cake for Christmas it was Great
This was really good,making for Christmas!
I made this for a winter dinner party, and it was a big hit. Used dried not fresh cranberries. Topped with freshly made sweetened whipped cream.