Sieve the flour, nutmeg and salt together. Rub in the butter. Cream the yeast with a little of the sugar. Add remaining sugar to flour mixture. Warm the milk gently, and add to the liquid yeast and eggs (reserve a little egg for glazing the bread). Beat liquid into dry ingredients until batter is stiff but elastic. Fold in the dried fruit and peel, and turn into a buttered eight-inch cake tin. Cover with a cloth and put into a warm place for one hour. Brush with beaten egg and bake in a fairly hot oven, 400°F, 200°C, gas mark 6 for one hour. Brush over with one tablespoon sugar dissolved in two tablespoons boiling water, and return to the oven for three minutes. Turn out and cool on a wire rack. Serve in slices with butter. When stale, the bread can be toasted and buttered.