In a small bowl, combine milk, 2 teaspoons sugar, yeast and water, and set aside.
In a separate medium bowl, combine dried fruit and rum, and set aside.
In a large bowl, mix together the butter with the sugar. Add egg and vanilla and mix again.
Add the yeast mixture, cinnamon and flour and knead until mixture is smooth.
Transfer to a greased bowl, cover and let rise in a warm place for about 2 hours.
Punch down dough and knead in dried fruit and almonds, either by machine or by hand.
Shape into oblong loaf and place on a parchment-lined pan. Cover with greased plastic wrap and let rise in a warm place until doubled (2 hours).
Heat the oven to 200°C. Bake bread for 10 minutes. Reduce heat to 180°C and bake an additional 30 to 40 minutes or until done.
Remove from oven and brush both sides of hot bread with melted butter, then roll in confectioners' sugar until covered.
Let cool completely on a wire rack. This bread will keep well if tightly wrapped. If desired, before serving, re-roll in confectioners' sugar.