Makes 1 loaf (about 40 slices)
Must be prepared 24 hours in advance of slicing
2 cups pecans, chopped
1 ½ cups candied cherries, sliced
9 ounces semisweet chocolate chips
1 ½ cups sifted flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
Grease a 9×5 loaf pan, line it lengthwise with waxed paper, allowing an inch to hang over each end, and grease again.
Place the pecans, cherries and chocolate chips in a large mixing bowl.
Sift flour, baking powder and salt and add to the cherry mixture.
Gently mix together with a wooden spoon and set aside.
In another mixing bowl beat eggs until lemon-colored and thickened. Gradually add the sugar and continue beating until incorporated.
Pour egg mixture into the cherry mixture and blend thoroughly with a wooden spoon. The dough is very thick and heavy.
Pour the batter into the prepared pan and bake in a preheated 325 degree oven for 1 ½ hours or until cake is lightly browned and a knife inserted in center comes out clean.
Turn loaf out on a cooling rack, paper side up, and cool 15 minutes. Remove the paper. Continue to cool for at least 2 hours (preferably overnight) before slicing.
To serve, slice cake with a sharp bread knife in half lengthwise and ¼ inch slices across the width.
Note: This cake keeps well, wrapped in foil in the refrigerator for 2 weeks. It should not be frozen.