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Holiday Fruitcake

2 large eggs
1 1/2 cups water
1/2 cup rum (or water or fruit juice, if desired)
1 cup green candied cherries
1 (16.6-ounce) package date quick bread mix
1 (15.4-ounce) package nut quick bread mix
1 1/2 cups pecan pieces
1 1/2 cups golden raisins
1 cup red candied cherries
1 cup mixed candied fruit

1. Grease and flour bottom and sides of 12-cup Bundt or tube pan.
2. In large bowl, combine eggs, water and rum; beat. Add remaining ingredients and stir by hand until well mixed. Pour into prepared pan.
3. Bake in 350*F oven for 65 to 75 minutes or until wooden pick inserted in center comes out clean.
4. Cool 30 minutes in pan. Remove from pan and cool completely on wire rack.
5. To store, wrap tightly in foil or plastic and refrigerate.

Makes 24 servings.