Mix the dried fruit, cherries and rum and set aside.
Made the marzipan by mixing the ingredients with a fork until combined. Set aside.
Mix the flour, salt, yeast, sugar, nutmeg and lemon rind. Rub in the butter until
like breadcrumbs. Warm the milk until blood warm then mix with the flour mixture,
and kneed on a floured surface.
Put the dough in a lightly oiled bowl, cover and leave somewhere warm to prove. When
it has doubled in size, turn out on the floured surface again and kneed a little,
then roll out into a rectangle. Spread a layer of the fruit mixture over half of
it, fold over and roll out again. Keep incorporating the fruit in this way, until
its all in.
Roll out the dough one last time. Fashion the marzipan into a sausage shape, shorted
than the rectangle and place in the middle of the dough,. And wrap the sides up and
around it, tucking in the ends, and concealing the join underneath. Place on a greased
baking sheet and leave somewhere warm to prove again. When it has doubled in size
again, warm the oven to 190C (160 fan) and spread the beaten egg over the loaf, before
cooking for 20 minutes or so.