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This traditional Christmas, marzipan-filled fruit loaf can be made ahead or even frozen, making it perfect for getting ahead.
Makes: 12 thick slices
25g mixed peel
50g glacé cherries, chopped
50g blanched almonds, chopped
Finely grated zest of 2 unwaxed lemons
10 cardamom pods, crushed and shells removed
¼ tsp ground nutmeg
1 tbsp vanilla extract
375g strong white bread flour, plus extra for dusting
7g sachet dried yeast
50g caster sugar
1 medium egg, beaten
65g unsalted butter, melted
150ml warm milk, plus 1-2 tbsp, if needed
oil, for greasing
Icing sugar, for dusting
To save time in Christmas week, you can store the stollen, wrapped in foil, in a cool place for 3-4 days. Stollen also freezes well if you intend to make it more than a few days in advance. Simply wrap in foil before placing in the freezer. Thaw overnight at room temperature and dust with icing sugar before serving.
Typical values per serving:
This recipe was first published in November 2007.