Preheat oven to 350°F. Grease a 9" round or square baking pan.

Cream butter with sugar. When fully incorporated, add egg and mix.

Sift together flour, baking powder, and salt. Add flour mixture alternating with milk. Add 1 cup of cranberry sauce and mix thoroughly. If using a mixer, you must do the rest of this by hand. Add remaining 1/2 cup cranberry sauce and blend very gently until incorporated.

Bake 35-45 minutes or until it passes the toothpick test.

Poster's Notes: This would be good with a cream cheese frosting, but I served it with the leftover whipped cream (the pumpkin and sweet potato pies had been promised by one of our flu sufferers so we also had a lot of leftover whipped cream...)

I was supposed to have 13 to Thanksgiving but only 7 showed up. I don't hold grudges against people running fevers, but I was left with a lot of leftovers nonetheless. I make my cranberry sauce from fresh cranberries, and I add sweet spices (usually a tablespoon of cinnamon, a teaspoon of nutmeg and another of ground cloves) while three cups of cranberries are simmering (with a half cup of water and a half cup of sugar). I had about two cups of sauce leftover and there really is no use for leftover cranberry sauce when you don't have cheesecake. So I made up this recipe on Sunday.

This cake is dairy so I'm not sure of the kashrut of the situation if you served the cranberry sauce with turkey, but if it's a problem, this cake turned out good enough that it might be worth making new cranberry sauce. (You can get fresh cranberries in most parts of the US until sometime in January, usually.)

Posted by Phyllis Wilson