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

1. heat oven to 350 degrees f. Spray bottom and sides of 12-cup Bundt pan or 10-inch tube pan with cooking spray.

2. 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.

3. 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.

4. 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.

5. 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.

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