For a 9 inch, 6 cup loaf pan:

1/2 c. each, golden seedless raisins, dark raisins, chopped apricots, candied Maraschino cherries
1 1/2 c. all-purpose flour
1/2 c. each, brown sugar & white sugar
1 tsp. each, ground cloves, cinnamon, allspice & salt
1 c. hazelnuts or walnuts
1 tbsp. baking powder
4 tbsp. butter, melted
1 c. cool, thick applesauce

Toss the dried fruit in the flour; add the sugars, seasonings, nuts and baking powder. Beat the butter into the thick applesauce. Blend into the flour. Turn batter into a buttered and floured pan, its bottom lined with wax paper. Bake 1 1/2 hours at 300 degrees, or until a skewer comes out clean; do not press or poke until set, or cake may deflate. Cool 20 minutes in the pan, then unmold. Turn right side up and cool on rack. Wrap and let cure for a day before serving or freezing.