I love the occasional tartness of cranberries! And every year I look forward to the fresh ones available in the grocery store. 

You might hesitate to try it because of the olive oil, but I assure you that this tastes mellow and not greasy. I received many positive feedback about this recipe and I am so delighted to share it this holiday.

Tinkering with the recipe over the years, this is the final version that I came up with. Enjoy my healthy holiday treat!

Olive Oil Cranberry Bundt Cake

This moist and not too sweet bundt cake is filled with tart cranberries in every bite.

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Ingredients

  

• 6 egg whites
• 1 1/2 cups evaporated cane juice crystals
• 3/4 cup *extra virgin cold-pressed olive oil (see note for the link)
• 2 cups “GF flour blend (such as King Arthur)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup buttermilk, organic

  If you do not have buttermilk you can make it by combining 1 cup organic whole milk with 1 tablespoon apple cider vinegar and let it sit for 5 minutes to curdle

• 2 cups chopped fresh cranberries
• 2 tablespoons orange zest
• If desired make a simple orange juice glaze: 1 cup evaporated cane juice crystals 1/4 cup orange juice

Instructions

 

• Preheat oven to 350 degrees F
• Butter a 9-inch bundt pan and dust with flour; in a bowl, beat the egg whites until stiff
• Beat in the cane juice crystals until fluffy. Whisk together with orange juice to make the orange glaze.
• Mix in the olive oil in a separate bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg
• Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth
• Fold in the cranberries and orange zest
• Transfer the mixture to the prepared Bundt pan
• Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean

Notes

*extra virgin cold-pressed olive oil