Preheat oven to 300°.
Toast the chopped walnuts in a baking pan in the oven for 15 minutes.
Remove from the oven and set aside.
Raise the oven temperature to 350 degrees.
Sift the flour, baking powder, baking soda, and salt together
into a bowl. In a second bowl, combine the cherries and the nuts.
In the bowl of an electric mixer, cream the butter until it is
light and fluffy; add the sugar and honey gradually, beating the
mixture until it is very light. Add the eggs, one at a time. With
mixer at lowest speed, add the flour mixture (reserving 1/4 cup),
alternating it with the orange juice.
Toss the cherry-nut mixture with the reserved 1/4 cup of flour,
and fold it into the batter. Turn the batter into a buttered and
floured loaf pan, approximately 9 x 5 x 3 inches. Bake the bread
in the center of the oven for 1 hour.
Cool the loaf for 15 minutes in the pan; unmold the bread on a
rack to cool completely. Wrap the cherry bread loaf in plastic wrap and keep for a
day before serving.
From "Burt Wolf Eating Well"