In a large bowl, combine the raisins, candied citrus peel, chopped almonds, and rum. Set aside to soak.

In the bowl of a stand mixer (or in a large mixing bowl), combine the lukewarm milk, yeast, and 2 tablespoons of granulated sugar and let stand for about 10 minutes.

Once the yeast is proofed and frothy, add the remaining 6 tablespoons of sugar and the all-purpose flour, egg, egg yolks, softened butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon.

Using a dough hook, mix on low speed for 10 minutes. (Alternatively, knead the dough with your hands for 15 minutes). Place the dough in a large, oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size (about 1 hour).

When the dough has risen, drain the soaking fruit and nut mixture if there is any liquid remaining and knead the mixture into the dough.

Turn the dough out onto a floured surface, divide the dough in half and shape each half into an oval about one inch (3cm) thick.

Divide the marzipan in half and roll each half into a log the same length as the oval of dough. Press a log of marzipan down the middle of each oval.

To properly shape the stollen, for each oval, fold one side of the dough over the marzipan to cover it and press down on the seam to seal the dough.

Then fold the other side of the dough just over the marzipan again to cover it with a second layer of dough. Don’t pull the dough to the edge, just fold it over to cover the marzipan with a second layer – this will give you the classic stollen shape. Press down on this top layer at the seam along the length of the marzipan to seal the dough.

Place both shaped loaves on a parchment-lined baking sheet and loosely cover with a damp tea towel or plastic wrap. Let rise for about an hour, until puffed.

When ready to bake, preheat the oven to 350°F (180°C). Bake the loaves for 30-40 minutes, until golden brown.

Let the loaves cool for 5 minutes, and then poke holes all over the loaves with a wooden skewer and brush both loaves all over with the melted butter and then generously coat the loaves in powdered sugar.

Once completely cooled, coat again with more powdered sugar, if desired, and then store in an airtight container at room temperature for up to 1 week. For longer storage, stollen can be frozen for up to 2 months.