Put the raisins, orange peel and lemon peel in a jar or bowl. Pour the rum over it and let it soak for 1 hour. This step can also be done the evening before, so that everything soaks through even better over night.

Put the dry ingredients of the dough (flour, ground almonds, dry yeast, sugar, vanilla sugar, lemon peel as well as cinnamon, ginger and cardamom powder) in a large bowl and mix together.

Add the vegan butter in pieces and the vegetable milk (only 100 ml at first!) and knead everything into a smooth dough. Add the raisin mixture including the liquid and knead briefly. Possibly add the rest of the plant milk if the dough still seems too dry. Then cover it in a warm place and let it rise for about 2 hours.

Place the dough on a baking sheet lined with baking paper and shape into a long loaf. Roll out about half of the stollen to the long side with a rolling pin and fold over the thick part. Shape again with your hands and press any raisins on top a little bit into the dough so that they don't burn in the oven.

Cover the stollen again and let it rise briefly. Meanwhile, preheat the oven to 175 degrees top and bottom heat.

As soon as the oven is preheated, put the stollen in and bake for about 50 minutes. If it gets too dark on the outside during baking (after all, every oven is different), cover with aluminum foil.

After baking, brush the stollen with the melted butter. Finally dust generously with powdered sugar and let cool down completely.

In order to intensify the flavour, the stollen is traditionally wrapped airtight in cling film or aluminum foil and then stored in a dark, cool and damp place for at least 1-2 weeks, e.g. in the basement, in the attic or simply in the coolest place in the apartment. The zero waste alternative to cling film or aluminium foil would be wrapping it in fabric with subsequent storage in e.g. a tin can. But the stollen already tastes delicious right after it has cooled down.