Categories: sweet breads-fruitcakes-coffee cakes
Ingredients
- Crisco Flour No-Stick Spray (or Baker's Joy)
- 2 cups water
- 1/4 cup Crisco Vegetable oil
- 2 eggs
- 2 (16.6oz) boxes Pillsbury Date Quick Bread
- 2 cups pecan halves
- 2 cups raisins
- 2 cups candied cherries, halved
- 1 cup cut-up candied pineapple
- 1/4 cup Smucker's Apple Jelly, or Red Raspberry Syrup
- Additional cherries and pecans for garnish if desired
Directions
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heat oven to 350 degrees f. Spray bottom and sides of 12-cup Bundt pan or 10-inch tube pan with cooking spray.
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Combine water, oil and eggs in large mixing bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan.
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Bake for 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer 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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Just before serving, heat jelly or syrup in microwave for 10 seconds or until melted and smooth. Brush over fruitcake. If desired, garnish with additional cherries and pecans.