Holiday Fruit Cake - cooking recipe

Ingredients

2 eggs
2 c. water
2 pkg. Pillsbury date or nut bread mix
2 c. pecans (halves or chopped)
2 c. raisins
2 c. (12 to 13 oz.) candied cherries
1 c. candied pineapple, cut in wedges

Preparation

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\u00b0 for 65 to 75 minutes or until toothpick inserted into 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.