Soak 7oz/200g mixed raisins and sultanas in 4 tbsp rum overnight.
Mix ½oz/15g dried yeast with 4fl oz/125ml lukewarm milk and 4½oz/125g caster sugar.
Put 1lb 2oz/500g plain organic flour into a warm bowl, make a well in the centre, add the yeast mixture and partially mix. Leave for 30 mins.
Add 6oz/175g softened butter, 2 eggs, a pinch of salt, and 1 tsp ground cinnamon. Beat with a wooden spoon until smooth and bubbly.
Work in the (drained) fruit, optional 3½oz/100g candied peel, 3½oz/100g chopped almonds and zest of 1 lemon, then leave overnight.
On a floured work surface, roll the dough into an oblong about 1in/2.5cm thick. Fold into a stollen shape; place on a floured baking sheet and brush with melted butter.
Leave to 'prove' for 20 minutes.
Meanwhile, preheat the oven to gas mark 3.
Bake for 45-75 mins. The stollen is ready when an inserted skewer comes out clean.
Take out of the oven, brush with more melted butter and dust with icing sugar. Wrap in foil and clingfilm when cool. Store for two weeks and eat at Christmas.
