2 eggs
2 pkgs. Pillsbury Date or Nut Bread Mix
2 c. (12-13 oz.) candied cherries
2 c. raisins
2 c. water
2 c. pecans, halves or chopped
1 c. candied pineapple, cut in wedges

(Or if desired substitute 2 pounds - 4 cups - candied fruit mixture for candied cherries and pineapple).

Grease and flour bottom and sides of 12 cup Bundt 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 65 to 75 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 fruit and nuts.

To bake in following pans, cut recipe in half. 8 x 4 inch loaf pan; bake 70-80 minutes. 9 x 5 inch loaf pan; 60-70 minutes. 6-8 cup ring mold; bake 40-50 minutes. 10 1/2 ounce soup cans; fill 5 cans 3/4 full, bake 35-40 minutes. Muffin cups; fill 18-24 paper lined muffin cups 2/3 full; bake 20-25 minutes.