Yield: 1 25cm loaf

Ingredients

240g dried cherries

5 eggs

140g sugar

100g honey

100g flour

20g unsweetened cocoa powder

60g ground pecans

1 pkg dry yeast

1 tsp cinnamon

200g bittersweet chocolate

100g melted butter

50g whole pecans

50g walnuts

Preheat oven to 300F.  Butter a 25cm loaf pan.

Place cherries in a saucepan; cover and bring to a boil. Reduce heat and let simmer for 30 minutes.  Drain thoroughly, then add whole pecans and walnuts and then lightly chop.

Combine eggs, honey and sugar.  Beat with electric mixer until firm.

Sift flour, cocoa, ground pecans, yeast and cinnamon.

Melt chocolate.  Add butter to chocolate.  Let cool to room temperature.

Gently whisk the egg-sugar mixture into the chocolate.  Fold in the flour mixture. Then, fold in the cherry-nut mixture.

Pour batter into buttered loaf pan.  Cover with aluminum foil and bake for 1 hour, until a cake tester inserted in center of loaf come out clean.

Cool for 1 hour before serving.

Tags: bread, spice bread