Leftover cranberry cake

step 1
Preheat oven to 350 degrees.

step 2
In a large bowl mix:
eggs, almond milk and grapeseed oil.

step 3
In a separate bowl mix:
Masa flour, sweet white rice flour, tapioca flour, salt, baking powder, brown sugar

step 4
Combine the bowls and mix gently. Add:
Leftover cranberries drained and lemon zest.

step 5
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.