In a medium size bowl add the raisins, cranberries, candied fruit and rum or apple juice, soak for one hour.
In a mixing bowl add the flour, salt, milk, 90 grams sugar (6 tablespoon), cinnamon, nutmeg, instant yeast and 113 grams of butter and using a hook attachment mix on slow for 5 minutes (speed setting 4), then 4-5 minutes on high speed (setting 6 on Kitchenaid mixing machine) until dough develops a smooth and homogeneous.
Add in the mixed fruit and almond and mix on slow until well combined.
Transfer Stollen dough into a floured or oiled large bowl and cover with plastic wrap.
Let the dough ferment for 2 hours or until it doubles in size.
In the mean time you can prepare the almond paste filling ( Marzipan)
Divide the Marzipan into 3 equal parts and roll into a 6 1/2 inch log shape, cover and put aside.
Divide the dough into three equal parts and preshape into 5 inch oval, cover with plastic and rest for 15 minutes.
Using a rolling pin roll out the dough into a 8 inch by 6 inch, place the Marzipan onto the 1/3 of the dough of the long part and fold over, turn the dough 180 degrees and fold over the over part over the first overlapped dough.
Place onto lined baking pan. Repeat to finish other 2 pieces.
Cover with plastic and proof for 1 1/2 hours or until it doubles in size.
When you noticed the Stollen is almost proofed, preheat your oven to 170°C ( 338°F )
Place the Stollen into oven and bake for 28-30 minutes or until a nice golden brown color is obtained. The internal temperature of the baked Stollen should read 202°F (94 °C ) or above using a thermometer.
Remove from oven and brush with melted butter and set aside to cool for 10 minutes.
Brush again with melted butter, roll onto granulated sugar and dust with icing sugar.
You can wrap the Stollen in plastic wrap and store at room temperature for 1 week or freeze up to 3 month for longer shelf life.