2 eggs
2 cups water
1/4 cup oil
2 pkg. Pillsbury Date or Nut Quick Bread MIx
2 cups pecans (halves or chopped)
2 cups raisins
2 cups (12 to 1 oz.) candied cherries
1 cup cut-up candied pineapple
Corn syrup, if desired.

Heat oven to 350º. Grease and flour bottom and sides of 12-cup Bundt pan or 10-inch tube pan. Combine eggs, water and oil in large bowl. Add remaining ingredients except corn syrupp stir by hand until combined. Pour into greased pan. Bake at 350º for 75 to 85 minutes or until toothpick inserted in center come out clean. Cool in pan 30 minutes; loosen edges and remove from pan. Cool completely. Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. Glaze with corn syrup before serving. Decorate with additional candied fruits and nuts, if desired. 24 to 36 servings.

Tips: Recipe can be baked in the following pans:

Two (8x4 or9x5-inch) loaf pans: Grease and flour bottom and sides pans. Bake 65 to 75 minutes. 2 loaves.