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Leftover cranberry relish cake

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Picture of Leftover cranberry relish cake
A quick and easy cake using leftover cranberry relish (the raw cranberry, orange, and sugar kind).

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.

Ingredients:
1 1/4 cups flour
2/3 cups sugar
2 eggs
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!

 
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Step 1: Combine everything but the relish

Picture of Combine everything but the relish
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Mix together the flour, eggs, melted butter, and sugar, and the juice and zest of about a third to half a lemon.

Your batter should be a little thicker than normal cake batter, to accommodate the goopiness of the cranberry relish you'll be adding next.

Step 2: Pour into pan

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Pour the batter into a lightly greased pie or cake pan. Because the batter is thicker than usual, you may have to smooth it out a little.

Step 3: Mix in cranberry

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Once the basic batter is in the pan, add about a cup or so of your leftover cranberry relish and then lightly fold it in, so it's sort of marbled. Do not mix it in fully.

Step 4: Bake

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Bake at 350F for about 40 minutes, or until a fork inserted in the middle comes out clean.

Let it cool, and serve as is, without frosting.