Cranberry Orange Bundt Cake ingredients:
3 1/3 cups all-purpose flour,
1 ½ tsp baking soda,
2/3 cup margarine (room temperature),
1 1/2 cups sugar,
3 eggs (or 6 egg whites),
1 ½ tsp grated orange peel,
1 cup buttermilk,
1 ½ cups finely chopped fresh or frozen cranberries.½ cup chopped walnuts
Preheat oven to 350 F. Grease and flour a 10-inch bundt pan. Sift together 3 1/3 cups all-purpose flour and 1 ½ tsp baking soda; set aside. In a separate large bowl, using an electric mixer, beat 2/3 cup margarine (room Temperature) and 1 1/2 cups sugar until creamy. Add 3 eggs (or 6 egg whites) and 1 ½ tsp grated orange peel; beat mixture until light and fluffy. Sprinkle half of the dry mixture over the margarine mixture and beat until blended. Beat in 1 cup buttermilk, repeat Repeat with remainder of dry mixutre and ½ cup more of buttermilk. Beat just until blended. Now Gently stir in 1 ½ cups finely chopped fresh or frozen cranberries. You can also stir in ½ cup chopped walnuts if you like. Pour batter into the prepared pan. Bake for 1 hour or until cake tests done when a tootpick insterted into the cake comes out clean. Cool 10 minutes in the pan. Remove from pan and complete cooling of rack.
source gbigale
