2 eggs
2 c. water
2 pkg. Pillsbury date or nut quick bread mix
2 c. pecans (halves or chopped)
2 c. raisins
2 c. (12-13 oz.) candied cherries
1 c. candied pineapple, cut up

Heat oven to 350 degrees. Grease and flour bottom and sides of a 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; loosen edges and remove from pan. Cool completely.

To store, wrap tightly in foil or plastic wrap; place in refrigerator. If desired, glaze with warm corn syrup; decorate with candied fruit and nuts. 36 servings.

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

If desired, divide recipe in half and bake in one of the following pan variations:

1 greased and floured 8x4 inch loaf pan. Bake 70-80 minutes.

1 greased and floured 9x5 inch loaf pan. Bake 60-70 minutes.

1 greased and floured 6 to 8 cup ring mold. Bake 40-50 minutes.

5 (10 1/2 oz.) soup cans; grease only; fill 3/4 full. Bake 35-45 minutes.

18 to 20 floured muffin cups. Paper or foil line. Fill 2/3 full. Bake 20-25 minutes.