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
  • 50g butter, softened
  • 100g marzipan
  • 50g butter, melted
  • 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 then using your hands gather everything together to form a stiff doughy mass.
  4. Knead dough, in the bowl, for 25 presses.
  5. Add the softened butter and knead for 50 presses to make a sticky dough.
  6. Cover the bowl with oiled cling film and leave it in a warm place for the dough to double in size, which will take about two hours.
  7. Knead the dough for 75 presses.
  8. Line a large baking tray with parchment and pre-heat the oven.
  9. Stir the prepared soaking fruit, add it to the dough and knead until well combined.
  10. Flatten the fruity dough into a 20cm/8” x 10/4”oval, roll the marzipan into a cylinder and lay it on the dough. Draw the dough up around the marzipan pinching the dough to seal the marzipan.
  11. Place the cake on the prepared baking tray and brush with some of the melted butter.
  12. Cover the cake with oiled cling film and leave it in a warm place for 1 hour.
  13. Bake for 45-50 minutes.
  14. Remove the cake from the oven and carefully brush all over with the remaining melted butter.
  15. Sieve the icing sugar over all sides of the cake and leave to cool