These wings begin their preparation in an Instant Pot® and are finished in the oven. As a result, the chicken can cook and the skin can become crisp. Even though the Instant Pot® step is optional, it will take longer without it.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 6 egg whites
- 2 cups white sugar
- 1 cup olive oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- 1 cup buttermilk
- 1 cup chopped cranberries
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
- In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 349 mg |
| Sugars | 35 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Great, thanks!!:)
Made it as per the recipe but used cannabis infused olive oil and added a vanilla glaze. Delicious and moist.
Made this cake today and it turned out absolutely delicious! The first Bundt cake I have ever made. It is so moist and light I couldn’t believe it. I couldn’t buy any fresh cranberries so I used some leftover spiced cranberry sauce I had made from dried cranberries instead. Great recipe-will definitely be making this again!
I liked it but the sugar seemed too much and I reduced it to 1 1/4 cup which made it still very sweet. Next time I’ll use only one cup sugar.
I made this as a base and omitted the spices and used blueberries. Very happy with it! Very easy and exactly what I was looking for in an easy cake to bake and sell at my shop. It is really a flexible recipe to add what ever fruit /nut you want. Thank you!
This is an excellent base recipe. I’m a professional baker and I am always looking for and trying out new recipes. I usually try to stay true to the original recipe the first time I make it so I can give an honest review but in this case I did change just the flavor profile. I already have an excellent cranberry bundt cake recipe so instead of using the cranberries I used the juice & zest of 1 orange plus 1 tsp ginger & 1 tsp cinnamon. I glazed the cake with a simple orange juice/powdered sugar glaze & it turned out perfectly. The only reason I can think of that someone would call this cake greasy is that it didn’t get mixed properly. I make bundt cakes daily and it’s not unusual at all for one to take a full cup of oil or butter so a cup of olive oil should never produce an oily cake, simply a very moist one. This will go into my personal recipe book as an excellent base recipe because no matter how you change up the flavors you should always get a fantastic cake with these ratios.
This recipe saved me. I have to be on a low iodine diet so I made this cake since I could have egg whites and for the buttermilk I instead used Rice milk. After spraying the pan I also sprinkled raw sugar in it prior to adding cake batter. So delicious!!! Everyone at work loved it!!
This makes a terrific olive oil cake! I just wanted it plain so I omitted the spices and cranberries and I baked it in a springform pan. It’s like a cross between a sponge and a pound cake. I love it, thanks for the recipe!
I loved this cake .. I made it for my friends and they loved it too .. Thanks for sharing .. I have already shared the recipe with some of my friends …
Super moist and the combination of the spices and the cranberries makes it perfect for the holidays. Wouldn’t change a thing other than using whole cranberries (slightly more than a cup) for simplicity. I may mix up the batter a bit once in the pan next time, but no one complained that all the cranberries were in the top of the cake.
V easy n v good!! Found it a tad too sweet though. Will reduce sugar next time I bake this.
I was a little hesitant about using so much olive oil in the cake, but it tasted very good and was very moist. I used the smaller bowl of my mixer for the egg whites, and they filled the bowl up to the brim. Next time I will beat the whites using the larger bowl. I did not put a glaze on it, and don’t think it needed one at all. Everyone who had a piece said it was excellent.
This was a very tasty cake. Like other reviewers suggested, I cut the oil in half and it turned out great. It came out a little dark, so I’d start checking it at 50 minutes instead of an hour. Thia was the perfect holiday cake!
This turned out great…but, I added 2.5 cups of chopped cranberries and only 1.5 cups sugar Will try next time to reduce the olive oil in half and sub in some mashed avocado to replace it. Spice amount as per recipe gave it a great taste and holiday scent.
This cake is really moist and delicious. I basically followed the recipe, making only a couple tiny changes based on what I had on hand (subbed 1/4 cup of canola oil for olive oil, used less cloves and added ginger, used milk+lemon juice since I didn’t have buttermilk, and left the cranberries whole). I don’t think any of these small changes were necessary — the recipe is great. This one is a keeper!
Greasy! Per other reviews, I left out the cloves and cut the cinnamon in half. I still couldn’t taste the cranberries over the cinnamon. My daughter said it was a cinnamon cake, not a cranberry cake. Mouths of babes, and all that. Kind of a lot of work for not a great cake.
Thanks for submitting the recipe. I made alterations. I omitted the clove. I did not think that I needed it. I added vanilla liquer instead of cloves. I used 1/4 cup of agave nectar to replace 2 cups of sugar. I just did not need all that sugar because I used 1 1/2 cups of dried cranberries, and 1 1/2cups of chopped walnuts. It was too well done baking for 60mins. The next time I will let it cook for 45mins. instead, but a very nice cake!!!
i used nutmeg instead of cloves and this was an amazingly good, moist cake!
Made exactly as written and turned out so good!
I also omitted the cranberries (and cloves, since I only had whole) and used used orange zest and a tsp of Madagascar Vanilla as suggested by others. I made it in a 9 in cake pan, and served it with fresh (unsweetened) whipped cream, blackberries, and strawberries. This was even better than the same cake served at a local 5-star Philly restaurant.
Added more cranberries for flavor and topped with orange glaze and found it to still be somewhat bland. Needs more spice.