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.
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
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
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
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
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.