Categories: Christmas, not tried
Ingredients
- 2 cups water
- 1/4 cup oil
- 2 eggs
- 2 (16.6-oz) pkg. Pillsbury Date Quick Bread & Muffin Mix
- 2 cups pecans (halves or chopped)
- 2 cups raisins
- 2 cups (12 to 13 oz.) candied cherries, halved
- 1 cup cut-up candied pineapple
- Corn syrup, if desired
Directions
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Heat oven to 350*F. Grease and flour bottom and sides of 12-cup Bundt pan or 10-inch tube pan. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir by hand until combined. Pour into greased and floured pan.
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Bake at 350*F. for 1 hour 25 minutes to 1 hour 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool for 30 minutes. Loosen edges of fruitcake; remove from pan. Cool 1 hour or until completely cooled.
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Wrap tightly in plastic wrap or foil; refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
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Before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.