In a large bowl, sift together the flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine the 1 cup milk and 10 tablespoons butter over medium-low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Pour water into a small bowl; sprinkle with yeast. Let stand 2 to 3 minutes; stir to dissolve yeast completely. Add the dissolved yeast, warm milk mixture, and eggs to the flour mixture. Turn the dough out onto a floured work surface and knead until fairly smooth. Transfer dough to a large bowl.
Add the currants and the raisins in their liquid, the zests, citron, apricots, and almonds, and then work them into the dough. Transfer dough to work surface and knead for about 10 minutes. If the dough is sticky, knead in more flour, but be careful not to overwork.
Butter a large bowl with remaining 1 tablespoon melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a warm place until doubled in bulk, about 1 1/2 to 2 1/2 hours.
Preheat oven to 375 degrees F.
Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4-inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a silpat or parchment lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
Cover dough with a clean kitchen towel; set aside to rise for 30 minutes. Dough will rise only a little bit. Brush dough with remaining 2 tablespoons melted butter. Bake until golden brown and crusty, about 45 minutes, rotating baking sheet halfway through the baking. Place baking sheet on a wire rack to cool. Dust with confectioners' sugar before serving.
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