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!

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.

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.

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.

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.