Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Holiday Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c All-purpose flour
2 ts Baking powder
3/4 c Sugar
1/2 ts Salt
1/2 ts Mace
8 Cardamom pods -- seeds only,
- crushed
3/4 c Almonds -- blanched, ground
1/2 c Butter -- softened
1 c Cream cheese -- softened
1 lg Egg
1/2 ts Vanilla extract
1/2 ts Almond extract
2 tb Brandy
1/2 c Currants
1/2 c Golden raisins
1/3 c Candied lemon peel -- chopped
1/4 c Butter -- melted
1/4 c Powdered sugar
Preheat oven to 350°F. Sift together the flour, baking powder,
sugar, salt, mace, and crushed cardamom seeds. Stir in the ground
almonds. Cut in the soft butter until the mixture looks something
like coarse sand. In a blender, cream the egg with the cream
cheese, vanilla, almond extract, and brandy. Pour it into a bowl
and stir in the dried fruit. Gradually stir in the flour mixture
until everything is is well blended. Work the dough into a ball and
turn it out on a lightly floured board. Knead it for a few minutes
until it is smooth, then place it in the refrigerator for at least
15 minutes. You can store the dough in the refrigerator for several
days, then take it out to bake when ever you like. Shape the dough
into a flat, oval loaf, about 10" long and eight inches wide. With
the blunt edge of a knife, crease the loaf about 1/2" off center,
down the length of it. Fold the smaller side of the creased loaf
over the wider side. Brush the top of the folded loaf with the
melted butter. Place the stollen loaf on an ungreased cookie sheet
and bake for about 45 minutes, until it starts to turn brown on the
outside. Remove and allow to cool a little bit. Dust lightly with
powdered sugar.
