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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 confectioners 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.

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