Chip 'N Cherry Cake
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Baking powder||1 1⁄2 Teaspoon|
|Chocolate pieces||6 Ounce (1 cup semisweet)|
|Pecans||2 Cup (32 tbs), chopped|
|Dates||8 Ounce, coarsely snipped (pitted 1 1/3 cups ,)|
|Cherries||1 Cup (16 tbs), halved (candied)|
Beat eggs; stir in sugar.
Sift together flour, baking powder, and salt; combine with chocolate pieces, nuts, dates, and cherries.
Fold in egg-sugar mixture.
Turn into greased and waxed paper-lined 9x5x3-inch loaf pan or two 7 1/2 x 3 3/4 x 21/4-inch loaf pans.
Place pan of water on bottom oven rack while baking cake.
Bake cake on top rack in 325° oven for 1 to 1 1/4 hours.
Cool slightly; remove from pan; cool on rack.
Makes 1 large or 2 small cakes.