Cranberry Orange Bundt Cake

Using egg whites for whole eggs makes this cake low in cholesterol.

3 cups all-purpose flour
1 1/2 teaspoons baking soda
2/3 cup margarine, room temperature
1 1/4 cups sugar
3 eggs or 6 egg whites, room temperature
1 1/2 teaspoons grated orange peel
1 1/2 cups buttermilk
1 1/2 cups finely chopped fresh or frozen cranberries or cored and finely chopped tart apple

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.

Sift together flour and soda.

In a large bowl of an electric mixer, beat margarine and sugar until creamy. Add eggs or egg whites and orange peel; beat until mixture is light and fluffy.

Sprinkle half the flour mixture over the margarine mixture and beat until blended. Beat in half the buttermilk. Repeat process with the remaining portions; beat just until blended. Gently stir in cranberries or apples. Pour batter into the prepared pan.

Bake 1 hour, or until cake tests done when a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan. Remove from pan and complete cooling on a rack.

Servings: 24
Source: Kansas Wheat Commission