This Book Is Making Me Hungry! Hope Harbor by Irene Hannon and Cranberry Nut Cake Recipe

20 Aug

One of the main characters in Irene Hannon‘s latest contemporary romance, Hope Harbor, is a cranberry farmer. Her aunt is known for her yummy cranberry nut cakes. There was sooo much talk about the deliciousness of these cakes, that I started wanting some too! Here is a recipe I found that seems to fit the bill. Enjoy the info on this great novel and the recipe that I just have to make.

51wiX-IuOqL._SX322_BO1,204,203,200_Tracy Campbell never wanted to leave Hope Harbor, Oregon, or the idyllic three-generation cranberry farm where she grew up. But life–and love–altered her plans. When tragedy strikes and changes her plans yet again, she finds herself back in her hometown with a floundering farm to run and a heartbreaking secret. Romance is not on her agenda. Nor is it on Michael Hunter’s. The visitor from Chicago has daunting secrets of his own. But when Tracy recruits him to help save a struggling charitable organization, the winds of change begin to sweep through Hope Harbor, bringing healing, hope, and love to countless lives — including their own.

 

 

Cranberry Nut Cake Recipe (courtesy of thekitchen.com)

529f5b24697ab07726003a86._w.540_s.fit_Makes one 10-inch springform cake. Alternately: Four 4-cup loaves or 24 to 30 cupcakes.

3 large eggs
2 cups sugar
3/4 cup unsalted butter, cubed and softened at room temperature for 1 hour
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 teaspoon salt
2 1/2 cups cranberries (12-ounce bag)

Optional pecan topping:
1/4 cup unsalted butter
1/4 cup dark brown sugar
1 cup pecans, unroasted

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan (or a collection of smaller pans. This make 10 to 12 cups of batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan.

To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week.

To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.

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2 Responses to “This Book Is Making Me Hungry! Hope Harbor by Irene Hannon and Cranberry Nut Cake Recipe”

  1. Irene Hannon August 27, 2015 at 1:56 pm #

    Did you ever try this recipe? If so, would love to know how it turned out! If it was good, could you email me at irenehannon at irenehannon dot com? Other readers are looking for a recipe like this, too! 🙂

    Like

    • rbclibrary August 27, 2015 at 2:54 pm #

      I haven’t made it yet, but I will let you know when I do and if it was any good. 😉

      Like

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