TUNNEL FRUITCAKE
mini
This is the easiest, most flexible recipe you'll ever see!
2 Pillsbury Quick Bread Mixes (Cran-Orange or Date work best)
2 Large Eggs
2 Cups of Nuts (I use Pecans, of course, chopped or ground)
2 Cups Raisins (I use half dark and half white)
1 Cup Water
1 Cup Apricot Brandy (rest of bottle will be used later)
1 2 lb. container of candied fruitcake fruit - (2 lb. container is about 4
cups of fruit)
Mix all ingredients together and press into bread pans. (I use the holiday aluminum disposable pans that can be given away.) Cover with plastic wrap. Each day for the next 5 days moisten by dribbling Apricot Brandy over top and recover. After 5 days it is ready to cut and enjoy.