Festive Fruitcake - cooking recipe

Ingredients

2 eggs
2 c. water
2 pkg. Pillsbury date or nut quick bread mix
2 c. pecans (halves or chopped)
2 c. raisins
3 (8 oz.) pkg. or 3 c. candied fruit (red cherries, green cherries, natural pineapple, orange peel and citron)
corn syrup

Preparation

Heat oven to 350\u00b0.
Grease and flour bottom and sides of 12-cup fluted tube or 10-inch tube pan.
In large bowl combine eggs and water.
Add remaining ingredients except corn syrup; stir by hand until combined.
Pour into prepared pan.
Bake at 350\u00b0 for 75 to 85 minutes or until toothpick inserted in center comes 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.
Glaze with warm corn syrup before serving. Decorate with additional candied fruit and nuts, if desired. Yield:
24 to 36 servings.