SOAK THE FRUIT: Up to 2 days and at least 1 hour before baking, stir together the fruit and rum in a small container. Cover and keep in the fridge until needed.

MAKE THE DOUGH: In the bowl of a stand mixer with the dough hook attachment fitted, combine the flour, sugar, yeast, salt and spices. Add the milk, butter, egg yolk, vanilla and lemon zest and knead for 5 minutes until you have a smooth dough. (See notes)

ADD THE FRUIT: Drain the fruit of any liquid and add the bowl along with the almonds. Mix until combined, then use lightly floured hands to knead into a smooth ball. Cover and let the dough rise in a warm place for 1-1.5 hours.

SHAPE THE DOUGH: When the dough has risen, turn out onto a lightly floured surface and roll out to a long oval. Shape the marzipan into a long sausage shape, and lay it along one side of the dough. Fold the dough over the top, pressing down with the side of your hand to seal the join. Transfer dough to a parchment-lined baking sheet, cover with clingfilm and allow to rise for 30 minutes.

HEAT THE OVEN: While the Stollen rises for the second time, heat the oven to 180°C / 350°F / Gas 4.

BAKE: When the dough has risen, bake in the preheated oven for 40-45 minutes until dark golden brown. You can test the dough with a wooden skewer to ensure it is cooked through.

BRUSH WITH BUTTER: Immediately after taking the Stollen out of the oven, brush all over with the melted butter, then sprinkle over the white sugar. Allow to cool completely.

WRAP: While Stollen can be consumed immediately, like Christmas cake, it is best if left to mature for at least 1 week. Wrap well in foil and plastic wrap or freezer bags and store in a cool place. Before serving, dust generously with powdered sugar.