Sweet Fruitcake

1 egg
1 cup of water
1 package of date bread mix
1 cup of chopped pecans or walnuts
1 cup of raisins
1 pound of fruit for fruitcakes (2 c.)

Grease and flour bottom and sides of a loaf pan.

In a large bowl combine eggs and water, add remaining ingredients by hand, stir until combined. Pour into prepared pan.

Bake at 350�F. for 60-70 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes, loosen edges and remove from pan. Cool completely.

To store, wrap tightly in foil or plastic wrap. Store in refrigerator. If desired, glaze with warm corn syrup.

If desired, decorate with candied fruits and nuts. (Double recipe for 12 cup bundt pan.)