A light and moist cake that is a nice change of pace round Christmas. Fresh cranberries and buttermilk make this a treat!
This cake is also good with blueberries, if cranberries are out of season. If using blueberries, omit cinnamon and cloves.
Instead of the Bundt tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.
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)