Cranberry Olive Oil Cake

    1 hour 15 min

    A light and moist cake that is a nice change of pace round Christmas. Fresh cranberries and buttermilk make this a treat!

    23 people made this

    Serves: 12 

    • 6 egg whites
    • 400g caster sugar
    • 250ml olive oil
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 3/4 teaspoon ground cloves
    • 225ml buttermilk
    • 120g chopped fresh cranberries

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Spray a 23cm Bundt cake tin 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 olive oil.
    3. In a separate bowl, mix the flour, bicarb, 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 cake tin.
    4. Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

    For a blueberry cake

    This cake is also good with blueberries, if cranberries are out of season. If using blueberries, omit cinnamon and cloves.

    Cake tins

    Instead of the Bundt tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered by the spices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe.  -  10 Aug 2004  (Review from Allrecipes US | Canada)


    This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know this when you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice.  -  14 Feb 2005  (Review from Allrecipes US | Canada)


    Very moist, mellow flavor. Might add more cranberries next time. A little dark looking. People hesitated because of the words "olive oil", but when encouraged to taste a bite they all liked it.  -  24 Nov 2005  (Review from Allrecipes US | Canada)