Orange Cranberry Bundt Cake

• Vegetable oil cooking spray
• 3 cups plus 1 tablespoon all-purpose flour, divided
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 3/4 cup lowfat buttermilk
• 1/2 cup olive oil
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries, coarsely chopped
• 1 cup confectioner's sugar
• 3 tablespoons Grand Marnier orange liqueur

1. Heat oven to 350u0b0. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.

vegetable oil cooking spray, flour, sugar, baking powder, baking soda, salt, eggs, buttermilk, olive oil, freshly squeezed orange juice, orange zest, vanilla, cranberries, sugar, grand marnier

Taken from www.epicurious.com/recipes/food/views/orange-cranberry-bundt-cake-51207640 (may not work)