For the Dough:

• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 to 4 1/2 cups all-purpose flour plus more as needed
• 1 large egg
• 2 large egg yolks
• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 2 teaspoons quality pure vanilla extract
• zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace (recommended but can substitute nutmeg)
• 1/2 teaspoon ground cinnamon
• 8 ounces Homemade Marzipan/Almond Paste, divided in half

For the Fruits & Nuts:

• 9 ounces raisins
• 3 ounces candied lemon peel, finely diced
• 3 ounces candied orange peel, finely diced
• 3 ounces blanched slivered or sliced almonds, finely chopped
• 1/3 cup quality dark rum

For the Glaze & Dusting:

• 1 stick unsalted butter, melted
• powdered sugar for generous dusting