In a bowl, combine the mixed fruits, raisins, dried currants, citron and rum.
Toss the fruits and let them stand for 1 hour.
Drain the fruits, reserving the liquid.
In a small bowl, soften the yeast with 1 teaspoon of the sugar in the tepid water
for 10 minutes.
Heat the milk with the butter, the 1/3 cup of sugar and the salt until the butter
melts, and the sugar dissolves. Let the mixture cool until lukewarm.
In a large bowl combine 2 1/2 cups of the flour with the milk mixture, yeast,
whole egg, egg yolk rum and 1 teaspoon lemon peel. Mix the ingredients well to form
a dough. Turn the dough onto a lightly floured board and knead for 10 minutes, adding
1 to 2 tablespoons of flour if necessary, to produce a smooth and elastic dough.
Toss the fruits and the almonds with 1 1/2 tablespoons of the flour. Knead these
ingredients into the dough, a little at a time, until they are evenly distributed.
Place the dough in a large buttered bowl and turn so it is lightly coated with butter.
Cover the bowl with a towel and let the dough rise in a warm place for 2 hours,
or until it has doubled in bulk.
Turn the dough onto a lightly floured board; work it down (do not punch dough).
Roll it into an 8 x 12 inch oval. Brush the dough with 2 tablespoons melted butter.
Fold one side lengthwise over the center of the oval and press it down lightly.
Fold in the other side, overlapping the first by 1 inch and press the edge down.
Transfer the roll, seam side down, to a buttered baking sheet, cover with a towel,
let it rise in a warm place for 1 1/2 hours, or until the roll has almost doubled
Bake the stollen in a preheated 400 degree F oven for 10 minutes, reduce heat
to 350 degrees F and bake it for 25 to 30 minutes longer, or until it sounds hollow
when it is tapped on the bottom.
Transfer it to a rack, brush it with the remaining 2 tablespoons melted butter,
and let it cool.
When cool, sprinkle with confectioners' sugar.
Yield: 1 cake, 12 inches long
Source: Contributed to Recipe Goldmine by Aggie Thomas - Mesa, Arizona