Cranberry Orange Bundt Cake

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Cranberry Orange Bundt Cake

Serves: 24


	Ingredients 3 cups all-purpose flour 1-1/2 tsp baking soda 2/3 cup margarine, room temperature 1-1/4 cups sugar 3 eggs or 6 egg whites, room temperature 1-1/2 tsp grated orange peel 1-1/2 cups buttermilk 1-1/12 cups finely chopped fresh or frozen cranberries, or cored and finely chopped tart apple

Method

Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan.

Sift together flour and soda. In a large bowl, beat margarine and sugar until creamy. Add eggs or egg whites and orange peel; beat until mixture is light and fluffy.

Sprinkle half the flour mixture over the margarine mixture and beat until blended. Beat in half the buttermilk. Repeat process with the remaining portions; beat just until blended. Gently stir in cranberries or apples.

Pour batter into the prepared pan. Bake 1 hour, or until cake tests done when a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan. Remove from pan and complete cooling on a rack.

Recipe Courtesy of The Wheat Foods Council.