This is based on Laurie Colwin's cranberry cake, which someone recommended, and I wanted to try. But I didn't have almond extract or whole cranberries, and I didn't feel like shelling and chopping up walnuts, so I modified the basic batter recipe to accommodate the relish, then left out the nuts and added lemon.
1 1/4 cups flour
2/3 cups sugar
3/4 cups melted butter
juice and zest of about 1/3 to 1/2 lemon
1 cup or so leftover cranberry relish, from this recipe or the recipe from the cranberry bag
NOTE: Apologies in advance for the crummy pictures. I have a crummy camera, but most importantly, I am a crummy photographer. Sorry!
Step 1: Combine everything but the relish
Your batter should be a little thicker than normal cake batter, to accommodate the goopiness of the cranberry relish you'll be adding next.