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Blood Orange and Cranberry Bundt Cake




6 egg whites
2 cups white sugar
1 cup Epicurean Blood Orange Extra Virgin Olive Oil
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground cinnamon
¾ teaspoon ground cloves
1 cup buttermilk
1 cup chopped cranberries


1. Preheat oven to 350. 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 Epicurean Blood Orange Extra Virgin Olive Oil.
3. In a separate bowl, mix the flour, baking soda, salt, cinnamon. 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.

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