Ingredients

• Nonstick spray
• 1 cup olive oil
• 2 and ¹⁄₄ cup GF all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¹⁄₂ tsp salt
• 1 cup sugar
• 4 eggs
• 3/4 cup orange juice
• 1 orange
• 1 cup dried cranberries
• ¹⁄₃ cup confectioners’ sugar

Prep

1. Preheat the oven to 350 degrees. Grease a bundt pan with nonstick spray.
2. In a medium bowl, whisk the dry ingredients (flour, baking powder, baking soda, and salt) to combine.
3. In a large bowl, beat together in the wet ingredients (oil, sugar, eggs) with electric mixer until well combined.
4. Zest one orange and add zest and orange juice into the large bowl and mix to combine.
5. Add dry ingredients into the wet mixture in the large bowl. Beat with electric mixer until combined.
6. Gently stir in dried cranberries. Pour batter evenly into bundt tin.
7. Bake for approximately 40-45 minutes or until a knife inserted into bundt comes out clean. Let cake cool for 20 minutes and sprinkle confectioners’ sugar over the bundt cake.

Adapted from NYTCooking’s Orange Cranberry Glazed Cake recipe.