Stollen Cake

Combine the milk, sugar and yeast in a bowl. Set aside in a warm draught-free place for 10 minutes or until foamy. Combine the flour, almonds, raisins, currants, mixed peel, lemon rind, nutmeg and salt in a bowl. Make a well in the center and pour in yeast mixture, butter, rum and egg. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a bowl with oil to lightly grease. Place dough in the bowl. Cover with plastic wrap and set aside in a warm draught-free place for 1 hour or until doubled in size.
Preheat oven to 200°C. Brush a baking tray with oil to lightly grease. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 5 minutes or until dough is elastic and has returned to original size. Shape into a 35cm oval log. Place on the prepared tray. Cover and set aside in a warm draught-free place to prove for 30 minutes or until doubled in size.
Bake for 20 minutes. Reduce oven temperature to 180°C. Bake for a further 15 minutes or until golden brown. Turn onto a wire rack to cool completely.
Whisk egg white in a bowl until foamy. Gradually stir in icing sugar to combine. Add lemon juice and stir to combine. Spread the icing over the stollen, allowing it to run down the sides. Set aside for 20 minutes to set. Serve.