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Certosino della Tilde- Holiday Chocolate Bread
Description Certosino della Tilde


2 cups honey
1 1/4 cups sugar
1/2 cup water
4 1/4 cups all purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons cocoa
1 1/2 cups vanilla wafers cookie crumbs
1/2 cup golden raisins
1 cup Marsala wine
1/2 cup candied orange peel
1/2 cup apricot jelly
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup toasted almonds
1/4 cup toasted pine nuts
8 ounces chocolate coarsely chopped

Decorations: Candied cherries, almonds

In a heavy three-quart saucepan heat honey, sugar and water cook at low heat until sugar melts. Remove from heat and reserve. Soak the raisins in the Marsala wine. Sift the flour with baking powder, cocoa and salt, to a large bowl. Slowly pour in honey mixture and mix well with a wooden spoon. Stir in the cookie crumbs, jelly, cinnamon, nutmeg, cloves and vanilla extract. Add raisins, orange peel, almonds, pine nuts, and chocolate to the mixture. Line two nine-inch cake pans with parchment paper. Grease and reserve. Preheat oven to 350 degrees. Pour the batter into the prepared pans. Decorate with candied cherries, orange peel and almonds. Bake for forty-five minutes to an hour or until cake tests done. Lower the oven to 300 degrees. Place slices on a cookie sheet and bake for ten more minutes. Remove from the oven. Cool.


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