Cranberry Recipes

Cranberry Olive Oil Cake recipe

This is a very moist, tender cake, because of the olive oil. Also flavoured with various spices and lightened up with some tangy buttermilk, this is an unusual cake that's sure to please even the most fussy of guests.


  • 400g caster sugar
  • 250ml olive oil
  • 250g plain flour
  • 225ml buttermilk
  • 150g chopped fresh cranberries
  • 6 egg whites
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 1 tsp. bicarbonate of soda
  • 1 tsp. salt


  1. Preheat the oven to 180C. Spray a Bundt tin with cooking spray.

  2. Beat the egg whites until stiff, then add the sugar and beat until it has dissolved - if it's grainy when you rub it between your fingers, it hasn't dissolved.

  3. Beat in the olive oil.

  4. In a bowl, mix the flour, cinnamon, cloves, bicarb and salt.

  5. Alternatively add the egg mixture to the flour mixture with the buttermilk, stirring well after each addition.

  6. Fold the cranberries in at the end, then pour the mixture into the prepared cake tin.

  7. Bake for one hour.

Leave to cool fully before removing from the tin. Drizzle with some simple icing made from icing sugar, lemon juice and water to pep it up a little and then garnish with some frosted cranberries for a lovely centrepiece.

Author: Laura Young

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Published: November 17, 2011
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Published by Starsol