Instructions:
Preheat oven to 300° F..
*Toast the chopped walnuts in a baking pan in the oven for 10 to 15 minutes, until lightly browned and aromatic.
Remove from the oven and set aside.
Raise the oven temperature to 350° F..
Sift the flour, baking powder, baking soda, and salt together
into a bowl. In a second bowl, combine the cherries and the nuts.
In the bowl of an electric mixer, cream the butter until it is
light and fluffy; add the sugar and honey gradually, beating the
mixture until it is very light. Add the eggs, one at a time. With
mixer at lowest speed, add the flour mixture (reserving 1/4 cup),
alternating it with the orange juice.
Toss the cherry-nut mixture with the reserved 1/4 cup of flour,
and fold it into the batter. Turn the batter into a buttered and
floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread
in the center of the oven for 1 hour.
Cool the loaf for 15 minutes in the pan; unmold the bread on a
rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a
day before serving.
Adapted from "Burt Wolf Eating Well"
