Leftover Cranberry Relish Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Thanksgiving is just around the corner and here is a recipe that is great any time of the year. Thanks to Lisarea! 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 |
Directions:
1. Preheat oven to 350F.
2. 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 runniness of the cranberry relish you'll be adding next. )
3. 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.)
4. 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 marbled. Do not mix it in fully.
5. Bake at 350F for about 40 minutes, or until a fork inserted in the middle comes out clean.
6. Let it cool, and serve as is, without frosting.
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