Cranberry Bundt Cake with Orange Glaze

Bursting with colorful, antioxidant-rich cranberries, this delicious holiday cake swaps in nonfat buttermilk for high-fat oil. Plenty of holiday flavor comes from the tangy cranberries, orange zest, and spicy cinnamon and nutmeg. Serve as a low-fat dessert with a mug of steaming hot apple cider.

Bundt Cake Ingredients:

4 c. all-purpose flour
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
4 eggs
2 1/2 c. sugar
1/4 c. canola oil
2 tsp. vanilla extract
Zest of one orange
2 c. nonfat buttermilk
1 12-oz. package fresh cranberries
1 c. chopped walnuts

Glaze:

1 c. powdered sugar
2 Tbsp. frozen orange juice concentrate, thawed

Directions:

Preheat oven to 350F. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl.
In a large mixing bowl, beat eggs, sugar and oil until light and fluffy. Whisk in vanilla, orange zest and buttermilk. Gradually beat in flour mixture just until combined. Fold in cranberries and walnuts.
Pour into a well-greased bundt cake pan and bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack. When the cake is completely cool, transfer to a pretty plate. Mix glaze and drizzle over the top.

Makes 24 servings

Nutritional information per serving; 258 calories, 6.3 g total fat, 5.2 g protein, 46.2 g carbohydrates, 31 mg cholesterol, 179 mg sodium and 1.7 g dietary fiber