1. In a small bowl, combine raisins, candied orange peel, and lemon peel. Add rum or juice. Cover and let soak for at least 4 hours or overnight.

2. In a mixing bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit until foamy, about 10 minutes.

3. In another bowl, whisk together flour, sugar, salt, cinnamon, and cardamom.

4. Add flour mixture, egg, vanilla, lemon zest, and softened butter to the yeast mixture. Mix to combine.

5. Knead the dough by hand or mixer for 8–10 minutes until smooth and elastic.

6. Drain soaked fruit. Knead fruits and chopped almonds gently into the dough.

7. Place the dough in an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours or until doubled in size.

8. On a floured surface, roll dough into an oval. Place marzipan in the center (if using) and fold one side over the other to shape.

9. Transfer to a parchment-lined baking sheet and let rise for 45 minutes.

10. Preheat oven to 350°F (175°C) and bake for 30–35 minutes or until golden brown and cooked through.

11. While warm, brush with melted butter. Let cool slightly, then dust with powdered sugar. Once fully cooled, dust again.