CRANBERRY ORANGE OLIVE OIL CAKE

Active Time : 15 Minutes

Total Time : 2 Hour 0 Minutes

Serves : 8

INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking soda
1/2 tablespoon salt
2 large eggs
1 cup sugar
3 tablespoon Bertolli Extra Light Tasting Olive Oil
zest of 1 orange
Bertolli Extra Light Tasting Olive Oil Spray to taste (for macerated cranberries)
1 cup Fresh Cranberries , halved (for macerated cranberries)
1/4 cup orange liquor topping (for macerated cranberries)
Fresh whipped cream for topping

DIRECTIONS

Preheat the oven to 350 degrees F. Prepare a 9-inch round baking pan by spraying a light coating of Bertolli? Extra Light Tasting Olive Oil Spray.

In a medium bowl, whisk together the flour, baking soda, and salt. In another large mixing bowl, beat the eggs and sugar until light and fluffy. Beat in the olive oil, followed by the buttermilk. Add the flour mixture, orange zest and cranberries, and mix until just incorporated

Pour the batter into the pan and place in the oven. Bake for 40-45 minutes, or until the cake is springy to the touch. Remove from the oven and let it rest on a wire cooling rack for 5 minutes, then remove from pan.

To make the macerated cranberries, mix in a bowl and refrigerate for 1-2 hours before serving.

To serve, slice into wedges, and top with macerated cranberries and fresh whipped cream.

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