Dresdener Stollen - cooking recipe

Ingredients

1/2 c. seedless raisins
1/2 c. dried currants
1 c. mixed candied citrus peel
1/4 c. angelica, cut into 1/4-inch dice
1/2 c. candied cherries, halved
1/2 c. rum (dark rum is better)
1/4 c. lukewarm water (110~ to 115~)
2 pkg. or cakes dried yeast or compressed yeast
3/4 c. plus a pinch of sugar
5 1/2 c. plus 2 Tbsp. all-purpose (preferably bread) flour
1 c. milk
1/2 tsp. almond extract
1/2 tsp. finely grated fresh lemon peel
2 eggs (at room temperature)
3/4 c. unsalted butter, cut into 1/4-inch bits and softened
8 Tbsp. unsalted, melted butter
1 c. blanched slivered almonds
1/4 c. confectioners sugar, sifted

Preparation

Combine raisins, currants, candied citrus peel, angelica and cherries in a bowl.
Pour the rum over them, tossing the fruit about to coat the pieces evenly.
Soak for at least 1 hour.
Pour the lukewarm water into a small bowl; sprinkle it with the yeast and a pinch of sugar.
Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm, draft-free place (such as a turned off oven) for about 5 minutes, or until the mixture is almost double in volume.