Cherry Nut Loaf

• 4 tablespoons unsalted butter, in pieces, plus butter for greasing pan
• 2 cups flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 cup sugar
• 2 eggs, lightly beaten
• 1/4 cup orange juice
• 1/4 cup honey, prefarably cherry blossom
• 2 tablespoons cherry liqueur
• 1 1/2 cups pitted, halved fresh cherries, preferably Montmorency (see note)
• 1 tablespoon grated orange peel
• 1/2 cup chopped black walnuts or pecans

1. Preheat oven to 325 degrees.
2. Butter a loaf pan 8 by 4 by 2 inches.
3. Sift the flour, baking powder and sugar into a bowl.
4. Cut in the butter in a food processor, or use a fork, two knives or a pastry blender.
5. Mix the eggs, orange juice, honey and cherry liqueur together and stir in.
6. Fold in the cherries, orange peel and nuts.
7. Spread batter into pan.
8. Bake about 1 hour and 15 minutes, until nicely browned and cake tester inserted in the center comes out clean.
9. Allow to cool completely before removing from the pan and slicing.

unsalted butter, flour, baking powder, sugar, eggs, orange juice, honey, cherry liqueur, cherries, black walnuts

Taken from cooking.nytimes.com/recipes/4209 (may not work)