Prep Time 25m
Cook Time 90m
Ready Time 720m
Yield 36 servings

  • Pillsbury™ Baking Spray with Flour
  • 2 cups water
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 2 (16.6 oz.) packages Pillsbury™ Date Quick Bread & Muffin Mix
  • 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 Array Smucker's® Red Raspberry Syrup
  • Additional cherries and pecans
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12-cup fluted tube pan or 10-inch tube pan with baking spray with flour.
  • Step 2Whisk water, oil and eggs in extra-large bowl until blended. Add quick bread mix. Stir until evenly moistened. Stir in pecans, raisins, cherries and pineapple. Spoon into prepared pan.
  • Step 3Bake 1 hour 20 minutes to 1 hour 30 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.
  • Step 4Wrap tightly in plastic wrap or foil. Chill at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months.
  • Step 5Heat jelly or syrup in microwave on HIGH 10 to 20 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired.
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