For the fruit cake, cream together butter, sugar, salt and lemon zest until fluffy. Slowly beat in each egg, one at a time. Mix flour, baking powder and fold in carefully.
Pour the batter into a greased quiche/fruitcake pan and bake at 180° for about 30 minutes. In the meantime, prepare the pudding according to the package.
Spread the slightly cooled pudding on the finished cake and top with fruit pieces. Finally, pour the cake jelly over it, so that the fruit stays fresh longer.
The fruit cake can be topped with several different fruits or just one variety. Best according to the season.