Fruits

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50g (1.75oz) dried cranberries

50g (1.75oz) dried prunes

50g (1.75oz) dried apricots

50g (1.75oz) golden raisins

50g (1.75oz) dates

50g (1.75oz) dark rum

2 oranges worth of zest

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Dough

250g (8.8oz) white bread flour

8g (0.28oz) instant dry yeast or 9.6g (0.33oz) active dry yeast or 24g (0.84oz) fresh yeast

4g (0.14oz) salt

30g (1oz) honey

50g (1.75oz) butter

1 egg (50g; 1.75oz)

80g (2.8oz) warm water

6g (0.21oz) cardamom pods or 3g (0.1oz) pre-ground cardamom

1g (0.035oz) nutmeg

40g (1.4oz) sliced almonds

20g (0.7oz) milk powder (optional)

200g (7oz) marzipan

Melted butter

Icing sugar

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1. Toast the almonds at 160C (320F) fan on for 6 minutes.

2. Make the soaker by combining the fruits, citrus zest, and rum. Mix well and leave to soak overnight.

3. In a large bowl, combine the water, yeast, salt, nutmeg, cardamom, honey, egg, milk powder, and toasted almonds. Mix well.

4. Add the flour and mix to a dough. Desired dough temperature is 27C (80F).

5. Cover and ferment for 40 minutes.

6. Flatten the dough and spread the soaked fruits over it in an even layer. Fold up.

7. Ferment for 40 minutes.

8. Fold and ferment for another 40 minutes.

9. Flatten the dough, add the marzipan, and fold it over to shape the loaf.

10. Final proof for 2 hours. Pre-heat the oven to 160C (320F) fan on during the final hour of fermentation.

11. Bake the loaf for 50 minutes.

12. As soon as it comes out of the oven, brush it with melted butter and coat with a thick layer of icing sugar.

13. Leave to cool down completely and apply more icing sugar before serving.