
Our recipe
Stollen cake is German in origin like so many of our Christmas customs. The cake is risen with yeast and contains rum soaked fruit and marzipan which is said to give the appearance of the baby Jesus wrapped in swaddling clothes.

Our recipe
Stollen cake is German in origin like so many of our Christmas customs. The cake is risen with yeast and contains rum soaked fruit and marzipan which is said to give the appearance of the baby Jesus wrapped in swaddling clothes.
| 50 g | Currants |
| 50 g | Mixed Peel |
| 25 g | Blanched Almonds |
| ¼ tsp | Ground Nutmeg |
| ¼ tsp | Vanilla Extract |
| 1 | Lemon (Grate rind) |
| 2 tbsps | Dark Rum |
| 250 g | Strong White Flour or White Spelt Flour |
| 50 g | Sugar |
| 2 tsps | Quick Yeast |
| 125 ml | Warm Milk |
| 50 g | Softened Butter |
| 100 g | Marzipan |
| 25 g | Melted Butter |
| 25 g | Icing Sugar |
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Temperature & cooking time:
Oven:180°C/Fan160°C/350°F/Gas 4
14 Dec 2011
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02 Dec 2011