3 cups Bisquick baking mix
1 cup sugar
6 eggs
1 tsp almond extract
1 1/2 cups dried apricots (about 8 ounces)
1 cup candied pineapple
1 cup golden raisins
1 tsp ground cinnamon
2 tsp. vanilla
3 oz semisweet chocolate, melted and cooled
1 cup candied cherries
2 pkgs (8 oz each) pitted dates
Heat oven to 300*. Grease and flour two 6-cup bundt cake pans or ring molds, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches. Beat baking mix, sugar and eggs in large bowl on low speed until blended. Beat on medium speed 2 minutes. Pour half of the batter into large bowl; beat in almond extract until smooth. Stir in apricots, pineapple and raisins.
Beat cinnamon, vanilla and chocolate into remaining half of batter, using same beaters, until smooth. Stir in cherries and dates. Divide chocolate bater between pans; spread evenly. Divide gold batter between pans, carefully spooning over chocolate batter; spread evenly. Bake bundt pans about 1 hour 10 minutes to 1 hour 30 minutes, loaf pans about 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert bundt cakes onto wire rack; turn loaves out of pans and place top sides up on wire rack. Cool completely. Wrap tightly and refrigerate 1 day before slicing.
2 loaves (16 slices each)
