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