Olive Oil Cake

Be the first to review
READY IN: 1hr 15mins
Recipe by Vino Girl

From Cooking Light December 2006

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons flour.
  3. Combine granulated sugar, milk, egg substitute, oil, rind, and juice in a large bowl; stir with a whisk until well combined.
  4. Combine 2 1/4 cups flour, baking powder, salt, and baking soda; stir well with a whisk.
  5. Add flour mixture to oil mixture, stirring with a whisk until smooth.
  6. Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
  7. Cool cake completely in pan on wire rack. Invert cake onto a plate.
  8. Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely.
  9. Sift powdered sugar over top of the cake.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a