2 eggs
2 c. water
2 pkgs. Pillsbury date apricot nut, nut or cranberry quick bread mix
2 c. pecans (halves or chopped)
2 c. raisins
2 c. (12 to 13 oz.) candied cherries
1 c. candied pineapple, cut in wedges

Heat oven to 350 degrees. Grease and flour bottom and sides of 12 cup fluted tube pan or 10-inch tube (angel food) pan. In large bowl combine eggs and water. Add remaining ingredients; by hand, stir until combined. Pour into prepared pan.

Bake at 350 degrees for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes, loosen edges and remove from pan. Cool completely.

To store, wrap tightly in foil or plastic wrap; store in refrigerator. If desired, glaze with warm corn syrup; decorate with candied fruits and nuts.

TIP: If desired, substitute 2 pounds (4 cups) candied-fruit mixture for candied cherries and pineapple.