Ingredients

3 1/3 cups cake flour (or 3 cups all-purpose flour)
1 1/2 teaspoons baking soda
2/3 cup margarine, room temperature
1 1/4 cups sugar
3 eggs or 6 egg whites, room temperature
1 1/2 teaspoons grated orange peel
1 1/2 cups buttermilk
1 1/2 cups finely chopped fresh or frozen cranberries

Directions

Preheat oven to 350 F. Grease and flour a 10-inch bundt pan.

Sift together flour and soda; set aside. In a separate large bowl, using an electric mixer, beat margarine and sugar until creamy. Add eggs or egg whites and orange peel; beat mixture until light and fluffy.

Sprinkle half the dry mixture over the margarine mixture and beat until blended. Beat in half the buttermilk. Repeat process with the remaining portions; beat just until blended. Gently stir in cranberries.

Pour batter into the prepared pan. Bake 1 hour or until cake tests done when a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan. Remove from pan and complete cooling on a rack. Makes 24 servings.

Nutritional facts per serving: 160 cal., 3 g pro., 24 g carbo., 6 g fat, 1 g fiber, 150 mg sodium.