Jeweled Fruitcake

5 cups dried fruit
Choose several from the follow listing to fit your tastes, colors, and textures you desire. (dried apricots, raisins, dates, cherries, cranberries, candied pineapple, lemon peel, orange peel, citron and/or red & green maraschino cherries.)
2 cups nuts
whole almonds, slivered almonds, walnuts, pecans, and/or Brazil nuts
3/4 cup flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon cinnamon 
3 eggs
1½ teaspoons vanilla

Heat oven to 300°F.  Grease pans and line with aluminum foil or baking parchment.  Mix all ingredients and spread evenly in pan.

Bake until wooden pick inserted in center comes out clean, about 1¾ hours. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator.

Original ingredients from the
Betty Crocker's Cookbook

8 ounces dried apricots (about 2 cups)
8 ounces pitted dates (about 1 ½ cups)
1 cup red and green maraschino cherries
9 ounces Brazil nuts (about 1 ½ cups)
5 ounces red and green candied pineapple, cup up (about 1 cup)
¾ cup flour
¾ cup sugar
½ teaspoon baking powder
½ teaspoon salt
3 eggs
1 ½ teaspoons vanilla

Bake in loaf pan 9x5x3 or 8 ½ x 4 ½ x 2 ½ inches,