1 1/8 lb Flour
7 oz Sugar
1 pn Salt
1 ts Vanilla
1 ts Lemon juice
4 tb Rum
1 pn Cardamom; generous
1 pn Mace; generous
2 Eggs
4 1/2 oz Butter
4 1/2 oz Currants; well drained
9 oz Sultanas
9 oz Almonds; finely chopped
3 1/2 oz Candied lemon peel
1 3/4 oz Butter; for brushing
2 tb Powdered sugar; for dusting
1 3/4 oz Beef drippings
9 oz Cottage cheese; well drained
Mix and sieve together the flour and baking powder
onto a pastry board or cool slab. Make a well in the
center and pour in the sugar, vanilla, rum, lemon
juice, and the eggs. Draw in some flour from the sides
of the well to mix with these and form a thick paste.
Add the cold butter, cut into small pieces, the finely
chopped beef drippings, cottage cheese, currants,
sultanas, nuts and candied peel. Cover the fruits with
more of the flour, and then starting from the middle,
work all of it together quickly with your hands into a
firm, smooth paste. If it should stick, add a little
more flour. Form the mix into a long, oval shape, and
then fold it over lengthwise to give it the
traditional "stollen" shape.
Line a baking dish with greased waxed paper and place
stollen on this.
Preheat the oven for 5 minutes at 500 F. Then bake at a
moderately hot over (375 F) for 50-60 minutes. As soon
as the stollen comes out of the oven, brush with
melted butter and dust thickly with powdered sugar.
