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Cranberry-Orange Bundt Cake

Active Time: 2 Hour 0 Minutes

Total Time: 2 Hour 0 Minutes

Serves: 16


Cranberry-Orange Bundt Cake


  • 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.
  • 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.
  • 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.
  • Combine confectioners' sugar and 2 tablespoons buttermilk in small bowl. Spoon glaze over cake.


Serving Size: 16 servings (1 slice each)
  • Calories 286kcal -
  • Total Fat 8g -
  • Saturated Fat 1g -
  • Cholesterol 24mg -
  • Sodium 149mg -
  • Carbohydrates 51g -
  • Fiber 1g -
  • Protein 3g -