Soak the raisins, currants, cherries, cranberries, candied ginger, walnuts, hazelnuts and orange peel in the orange liqueur overnight.
In a large bowl, add the water, milk, butter, eggs, sugar, vanilla extract, cinnamon, ginger, cardamom, allspice, orange and lemon zest to the flour and yeast.
Knead for a few minutes until the dough forms a ball. Cover the bowl with plastic wrap and rest for 2 hours in a warm place.
Add the chopped candied orange peel, nuts and the (drained) soaked fruits to the dough. Knead again.
Roll the almond paste into a log of approximately 26 cm long.
Line a baking sheet with parchment paper and sprinkle with some flour.
Place the dough on the parchment paper and form an oval shape of approximately 20 x 30 cm.
Place the almond paste roll lengthways down the center of the dough.
Fold the dough over the almond paste lengthways, and gently pinch to seal. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes.
Meanwhile, preheat the oven to 200°C. Brush the top of the bread with water and bake for approximately 45 minutes until brown.
Allow to cool on a wire rack and brush with melted butter.
Dust with icing sugar (we ommited this) before serving the bread in thick slices, slathered with real butter.