This recipe was from Dorothy Remington Pollard, Nancy's mother-in-law. She made it every year from grocery store ingredients (back when grocery stores had better stuff!). She always lined her pans with cut paper bags. Your can use parchment or you can use the Italian paper pans or the silicone paper lined birch wood pans from France. If you use these two, there is no need to butter and flour them. You will simply peel the paper away. If you use the Italian or French forms, you should lower your temperature by about 10-15 degrees and bake a shorter time.
Secondly, if you don't like glaceed fruit and prefer dried fruit, simply make the substitutions with like cup amounts. The same is true if you want more nuts and less fruit.