Quickbread Holiday Fruit Cake - cooking recipe

Ingredients

2 eggs
2 c. water
2 pkg. Pillsbury date, apricot nut or cranberry quick bread mix
2 c. pecan halves or chopped
2 c. raisins
1 c. candied pineapple, cut in wedges

Preparation

Heat oven to 350\u00b0.
Grease and flour bottom and sides of 12 cup fluted tube pan or 10-inch angel food pan in large bowl. Combine eggs and water.
Add remaining ingredients by hand.
Stir until combined.
Pour in prepared pan.
Bake at 350\u00b0 for 75 to 85 minutes or until toothpick inserted in center comes out clean. Cool for 30 minutes.
Loosen edges and remove from pan.
Cool completely.
To store, wrap lightly in foil or plastic wrap.
If desired, glaze with corn syrup.