Ingredients

　　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

　　Heat oven to 350°. 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.

Nutrition Per Serving

　　9 g fat (2 g saturated)

　　57 g carbs

　　1 g fiber

　　4 g protein

　　#### Nutritional analysis provided by Self