STEP ONE HEAT oven to 350°F. Coat 12-cup fluted tube pan or 10-inch tube pan with baking spray with flour.
STEP TWO WHISK 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 THREE BAKE 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 FOUR WRAP 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 FIVE HEAT 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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