Recipe

Make Mixed Spice

1. Use spice grinder (mine doubles as my coffee grinder!) to finely grind cloves, allspice, star anise, cardamom seeds and mace, if using. Transfer to small jar and mix in cinnamon, ginger and nutmeg.
2. Spice will keep in tightly sealed jar at room temperature for at least 6 months.

Night Before

1. In medium bowl, combine candied fruits, raisins, almonds and rum. Cover and let sit overnight at room temperature.

Next Day

1. Preheat oven to 350°F. Grease 12-cup Bundt or tube pan well with butter and dust with flour.
2. In small bowl, whisk flour, mixed spice, baking powder, salt and baking soda.
3. In bowl of stand mixer, place sugar and use your fingertips to rub in orange and lemon zest.
4. Add room-temperature butter and fit mixer with paddle attachment. Cream on medium speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition, followed by almond extract.
5. With mixer running on low speed, add 1/3 of flour mixture, then half of sour cream. Alternate until all flour and sour cream are incorporated. Add candied fruit mixture (including any liquid at bottom of bowl) and mix until incorporated.
6. Transfer half of the batter to prepared pan. Roll marzipan into even rope and form into circle that will fit in center. Place marzipan circle in center of batter and cover with remaining batter.
7. Bake for 60 to 75 minutes, or until toothpick inserted in center comes out clean.
8. Cool on wire rack for 15 minutes before unmolding.
9. Using pastry brush, paint top and sides of cake with melted butter, then sift half of the icing sugar over top. There’s no easy way to get full coverage, as with traditional stollen—you have to use your hands to pat icing sugar on sides. Keep patting until icing sugar sticks and is dusted to your liking, so use as much as you need, but reserve some for sifting. Let cool completely, then sift remaining icing sugar over top. Decorate with candied cranberries, crystallized bay leaves, or crystallized rosemary, if desired.
10. Cake will keep, covered, at room temperature for at least 5 days.