Step 1

Combine the fruit and rum in a small bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.

Step 2

Combine 2 sticks of the butter and the milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine the flour, ¼ cup of the sugar, the zest, the yeast, 1 teaspoon of the ground ginger, the cinnamon, and the salt in a large bowl. When the butter mixture cools to 100°F—it will feel warm but not hot—add it to the flour mixture and stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.

Step 3

Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 7-10 minutes. Grease a large bowl, add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 2 hours.

Step 4

Punch down the dough and add the fruit mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit is evenly incorporated. (The dough will be sticky.)

Step 5

Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

Step 6

Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves).

Step 7

When the stollen is done, melt the remaining 1/2 cup (1 stick) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm.

Step 8

Combine the remaining ¾ cup sugar and 1 teaspoon ground ginger and sprinkle over the stollen. Cool thoroughly. Sprinkle the powdered sugar all over the stollen, pressing lightly to help it stick. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving.