Here's how
1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper.
2. Place the butter, sugar and rind in a small bowl and beat, using electric beaters, until light and creamy. Add the eggs one at a time, beating thoroughly after each addition.
3. Transfer the mixture to a large mixing bowl. Using a metal spoon, fold in the orange juice and sifted flour. Add the breadcrumbs, prunes, pineapple, apricots and peel; stir until just combined and the mixture is just smooth.
4. Spoon the mixture into the prepared tin and smooth the surface with a spatula. Bake for 45 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for 10 minutes, then turn onto a wire rack to cool. Ice with citrus buttercream or citrus cream cheese icing (recipes follow), and sprinkle with nutmeg.

Citrus buttercream
60g butter
1/3 cup icing sugar, sifted
2-3 tsp finely grated lemon rind (or lime, orange or mandarin, if preferred)

Using electric beaters, beat the butter and icing sugar until light and creamy. Add the remaining ingredients; beat for 2 minutes, until smooth and fluffy.

Citrus cream cheese icing
100g cream cheese at room temperature
3/4 cup icing sugar, sifted
1-2 tsp finely grated lemon rind (or orange, lime or mandarin, if preferred)
2 tsp milk

Using electric beaters, beat the cream cheese and icing sugar in a small bowl until light and creamy. Add the remaining ingredients. Beat for 2 minutes, or until the icing is smooth and fluffy.

Source: Quick Mix Cakes (Murdoch Books)