Leftover Cranberries become cake . . . Gluten and dairy free . . .

Well what do you do when you have a bowl brimming with leftover cranberries . . . Packed into a sadly overstuffed refrigerator . . . And not enough gumption to eat every very last bite of what otherwise could be called the prize delicacy of leftover thanksgiving. There are lots pf prize leftovers . . . So many that the chocolate mousse eventually soured and the almond shortbread was of a yesterday sort of thing. But the cranberries held their head high and just kept waiting to be eaten. I waited with them. I love cranberries, but only so many at one time. Cake was one of those far off solutions that eventually became a prominent necessity if I didn’t want the cranberries to join the passé
 mousse in the afterlife of decomposition and a sour bacteria ridden existence. So cake it was . . . 

Leftover Cranberry Cake
 Preheat oven to 350 degrees.

In a large bowl mix:

4 eggs
1 cup almond milk
1/2 cup grapeseed oil
In a separate bowl mix:
1 cup masa flour
1 cup sweet white rice flour
2 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup brown sugar
Combine the bowls and mix gently. Add:
1 + 1/2 cups leftover cranberries drained
Zest of 1 lemon

Pour into oiled bundt pan and bake at 350 degrees for 35 to 40 minutes, or until golden and the edges of the cake have moved away from the edge of the pan. This is a pretty moist cake, especially when it first comes out of the oven so the tooth pick test won’t work very well
                                                                         ~ Marica


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