FESTIVE FRUIT CAKE

2 cups of water

SAVE 

2 tablespoons oil

2

eggs

2

boxes             Pillsbury Quick Bread (NUT)

2

cups pecans or walnuts (halves or chopped)

2

cups raisins

2

cups candied fruit

1

cup cut-up candied pineapple

I think I might also add a small jar of maraschino cherries chopped up. 

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Steps

• 1

  Heat oven to 350°F. Grease and flour bottom and sides of 12-cup Bundt® or 10-inch tube pan.  or two

  8 x 4 pans. times for loaf pans, 8x4" 70-80 min., 9x5" 60-70 min.times for loaf pans, 8x4" 70-80 min., 9x5" 60-70 min. Loaf pans could probably work, also. In large bowl, combine water, oil and eggs; beat well. Add all remaining ingredients except corn syrup; stir with spoon until combined. Pour into greased and floured pan.
• 2

  Bake at 350°F. for 70 o 75 minutes or until golden brown and toothpick inserted in center comes out clean.

  NOTE: original online recipe calls for longer, my friends recipe calls for 70 to 75 minutes.

  Cool 30 minutes. Remove from pan. Cool 1 hour or until completely cooled.
• 3

  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.
• 4

  OPTIONAL Just before serving, heat corn syrup until warm. Brush over fruitcake. If desired, decorate with additional candied fruits and nuts or as desired.

 also, could be baked in muffin cups, 2/3 full, 20 to 25 minutes, makes three dozen.

Christa: check out this page for other hints (one baker added dates) https://www.pillsbury.com/recipes/festive-fruitcake/e929cb1e-1cf0-4bf9-b577-43ac2f033ebf