Cut the apricots in pieces. Put the apricot pieces, the raisins and the cranberries into a bowl. Let it boil shortly with the rum. Let it rest and cool down in the friedge for about two hours.
Heat the milk. Dissolve the yeast evenly into the milk. Put the flour and the spelt flour into a bowl. Add the milk with the yeast, the curd cheese, the vanilla sugar, the rum and the melted butter. Put a towel over the bowl and allow the dough to rise on a warm place.
Preheat the oven to 180 degrees. Take the dough out of the bowl and knead it shortly. Knead the fruits into the dough. Put the dough into a greased baking pan and let it rise again shortly. Bake the bread in the preheated oven at 180 degrees for 50 minutes. Serve it with icing sugar.
In friendly cooporation with Stroh Rum.