Stollen Cake


  • 100g sultanas
  • 50g currants
  • 50g mixed peel
  • 25g flaked almonds
  • ¼ tsp vanilla extract
  • 1 lemon, grated rind and juice
  • 3 tbsp dark rum or apple juice
  • 250g Doves Farm Organic Strong White Bread Flour
  • 2 tsp Doves Farm Quick Yeast
  • 50g caster sugar
  • ¼ tsp ground nutmeg
  • 150ml tepid milk
  • 2 tbsp lemon juice
  • 50g butter, softened
  • 50g butter, melted
  • 200g marzipan
  • 50g icing sugar


  1. Weigh the sultanas, currants, mixed peel, almonds, vanilla, grated rind, and rum into a bowl, stir, then cover and leave to stand for at least 2 hours or overnight.
  2. Put the flour, yeast, sugar, and nutmeg into a bowl and blend them together.
  3. Stir in the milk followed by lemon juice then, using your hands, gather everything together to form a doughy mass.
  4. Knead the dough, in the bowl, for 25 presses.
  5. Add the softened butter and knead for 50 presses to make a dough.
  6. Invert another bowl over the dough bowl and leave it in a warm place for the dough to double in size, which will take about two hours.
  7. Gently melt the butter and rub a little around the inside of a large baking tray.
  8. Pre-heat the oven.
  9. Knead the dough for 75 presses.
  10. Stir the prepared soaking fruit, add it to the dough and knead until combined.
  11. For one stollen shape the dough into an oval 25cm/10” x 12½cm/5”. For two stolen, cut the dough in half and shape each into a 20cm/8” x 10/4” oval.
  12. Roll the marzipan into a 25cm/10” cylinder or two 20cm/8” cylinders
  13. Place the larger cylinder in the middle of the larger dough or the smaller ones on the smaller doughs.
  14. Moisten the edges of the dough with water and draw them up around the marzipan pinching the dough to make a seal.
  15. Place the stollen(s) on the prepared baking tray, pressing any exposed fruits back into the dough.
  16. Brush the outside of the stollen with some of the melted butter.
  17. Cover the cakes with a clean tea towel and leave it in a warm place for 1 hour.
  18. Bake for 35-40 minutes.
  19. Remove the cake from the oven and carefully brush all over with the remaining melted butter.
  20. Sieve the icing sugar over all sides of the cake and leave to cool.
  21. When cold wrap the stollen and keep it in a tin or a cool place.