Bishop'S Bread - cooking recipe

Ingredients

2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 c. chopped, pitted dates (10 oz. pkg. diced dates is perfect)
1 c. chopped pecans
3/4 to 1 c. sliced maraschino cherries
1 c. semi-sweet chocolate bits
4 large eggs, beaten
1 c. sugar

Preparation

Mix flour, baking powder and salt.
Add nuts, fruit and chocolate bits; mix lightly.
Beat eggs and sugar together and stir into first mixture.
Line a 9 x 5 x 3-inch loaf pan with brown paper; butter paper.
Pour in mix.
Bake in slow oven (325\u00b0) for about 1 hour and 15 minutes.
Bread is best if stored and well-wrapped for a day or two before slicing.
Best if sliced thin.