Chocolate Chip Fruitcake (Janice's)

1 8-oz package candied red cherries, chopped
1 6-oz package dried apricots, chopped
1-1/2 cups coarsely chopped walnuts
1 7-oz can flaked coconut
½ cup chocolate chips
4-1/2 cups flour, divided
1-1/4 cup butter, softened
2 cups sugar
6 eggs
2 tsp baking powder
½ tsp salt
½ cup orange juice

Combine first five ingredients, dredge with 1/4^th cup flour, stirring to coat well; set aside.  Cream butter, gradually add sugar, beating until light and fluffy.  Add eggs one at a time beating well after each egg.  Combine remaining flour, powder and salt; add to mixture alternately with orange juice, beginning and ending with flour mix.  Stir in fruit.  Line 2 greased 9x5x3 loaf pans or 3 greased 8” round pans with brown paper and grease the paper.  Pour batter into pans and bake at 300º for 2 hours (loaf pans) or 2 hour and 15 minutes (round pans) or until toothpick comes out clean.  Cool 20 minutes before removing from pan; peel paper from cakes and cool completely on wire racks.