Combine the mixed dried fruit, candied orange peel, and rum or orange juice in a small bowl. Let the mixture sit for at least 30 minutes to plump the fruit.

In a small bowl, stir together the warm milk, yeast, and 1 tablespoon of the sugar. Let it stand for 5 to 8 minutes until foamy.

In a large bowl or stand mixer, mix the flour, remaining sugar, salt, and cardamom. Add the yeast mixture, softened butter, and eggs. Knead for 8 to 10 minutes until the dough is smooth and elastic.

Drain and pat the soaked fruit dry, then knead it and the sliced almonds into the dough.

Shape the dough into a ball, place it in a greased bowl, cover it, and let it rise in a warm spot for 1 1/2 to 2 hours, or until doubled.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Punch down the dough, turn it onto a floured surface, and shape it into an oval. Place the marzipan log in the center, then fold the dough over.

Set the shaped loaf seam-side down on the baking sheet and bake for 40 to 45 minutes until golden brown.

Brush the warm loaf with melted butter, let it soak in for 5 minutes, and dust with powdered sugar.

Let the loaf cool completely before slicing.