Cranberry Bundt Cake
Recipe from Parents



by 2  people


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Ingredients
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    Nonstick cooking spray
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    1   2-layer size 
    yellow or white cake mix
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    2   teaspoons 
    finely shredded orange peel
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    1 1/4  cups 
    water
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    1/4  cup 
    canola oil
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    4   
    egg whites
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    1   cup 
    Balsamic Orange Cranberry Sauce (www.parents.com), canned whole cranberry sauce, or desired-flavor jam
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    1/2  cup 
    powdered sugar
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    4   teaspoons 
    orange juice

Directions
1.
Heat oven to 350 degrees F. Coat a 10-cup fluted tube pan with cooking spray; set aside. In a large bowl combine the cake mix, orange peel, water, oil, and egg whites. Beat with an electric mixer on low to medium speed for 30 seconds until moistened. Beat on medium speed for 2 minutes. Pour batter into prepared pan. Spoon cranberry sauce over batter in small mounds. Use the tip of a knife to swirl into batter.
2.
Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap with plastic wrap and store at room temperature overnight. In a small bowl stir together the powdered sugar and orange juice. Transfer to a small resealable plastic bag. Chill overnight.
3.
To serve, snip a small hole in one corner of the bag and drizzle icing over cake. Let stand 1 to 2 hours before serving.
Nutrition information
Per Serving: cal. (kcal) 288, Fat, total (g) 10, chol. (mg) 1, sat. fat (g) 1, carb. (g) 48, Monosaturated fat (g) 5, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 10, pro. (g) 3, vit. A (IU) 49, vit. C (mg) 9, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 308, Potassium (mg) 106, calcium (mg) 71, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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