German Stollen Cake

Ingredients list for German Stollen Cake

• 2 1/2 cups All Purpose Flour
• 2 teaspoons Castor Sugar
• 3/4 cup Castor sugar (caster sugar)
• 1/2 teaspoon Salt
• 1/2 teaspoon Mace powder
• 5-6 Green cardamoms crushed
• 3/4 cup Almonds
• 1/2 cup Butter
• 1 Egg
• 1 cup Cream cheese
• 1/2 teaspoon Vanilla essence
• 2 tablespoons Brandy
• 1/2 cup Currants
• 1/2 cup Raisins (golden)
• 1/4 cup Candied lemon peel
• for brushing Butter lettuce melted (optional)
• for dusting Confectioners sugar

Method

1. Sift together flour, baking powder, sugar, salt, mace and crushed cardamom seeds.
2. Blanch almonds in two cups of boiling water for five minutes.
3. Drain, cool, peel and grind coarsely. Add to the flour mixture.
4. Cut butter in with a pastry blender until the mixture resembles coarse sand. Wash and pat dry currants and raisins.
5. Chop candied lemon peel. In a blender, cream egg with cream cheese, vanilla essence and brandy.
6. Pour it into a bowl and stir in the dried fruit.
7. Gradually stir in the flour mixture, until everything is well blended.
8. Work the dough into a ball and turn it out on a lightly floured board.
9. Knead it for a few minutes, just until it is smooth. Shape it into an oval, about ten inches long and eight inches wide.
10. With the blunt edge of a knife, crease it just off center, lengthwise.
11. Fold the smaller side over the larger and place the stollen on a greased baking sheet.
12. Brush it lightly with melted butter before baking.
13. Bake the stollen in a preheated oven at 350 F for about forty five minutes.
14. Allow it to cool slightly before dusting it with confectioners' sugar.
15. Cut into slices and serve.

Nutrition Info