Dark Sweet Fruitcake

Preheat oven to 350°F and grease a loaf pan or round cake pan.

Combine the chopped pecans, raisins, and mixed fruit in a large mixing bowl.

In a separate bowl, whisk together the egg and water until well blended.

Pour the egg and water mixture over the nut and fruit mixture, stirring until all fruits and nuts are evenly moistened.

Add the Pillsbury date or nut bread mix to the fruit and nut mixture, stirring until just combined and no dry flour streaks remain.

Transfer the batter to the prepared pan, smoothing the top with a spatula to ensure even distribution.

Bake for 30 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Remove from oven and allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.