Christmas Stollen
| Ingredients | ||
| 3 1/3 cups | all-purpose flour | 500 g |
| 1 pkg | Dr. Oetker Baking Powder | 8 g |
| 3/4 cup | sugar | 180 g |
| 1 pkg | Dr. Oetker Vanilla Sugar | 9 g |
| 4 drops | Dr. Oetker Almond Flavouring | 4 drops |
| 5 drops | Dr. Oetker Lemon Flavouring | 5 drops |
| 1 bottle | Dr. Oetker Rum Flavouring | 1 bottle |
| 2 | eggs | 2 |
| 2/3 cup | butter, cold | 120 g |
| 1 1/4 cups | cream cheese or quark | 250 g |
| 1 1/2 cups | raisins | 200 g |
| 3/4 cup | currants | 100 g |
| 1 1/2 cups | almonds, ground | 150 g |
| 1 cup | candied orange & lemon peel, chopped | 100 g |
| 1/4 cup | butter, melted | 50 g |
| 1/2 cup | icing sugar, sifted | 50 g |
DIRECTIONS:
1. Preheat oven to 325°F (160°C). Grease a 2 L (38 cm x 25 cm / 15” x 10”) jelly roll pan.
2. Sift flour and Dr. Oetker Baking Powder together onto a pastry board. Make a well in the center. Put sugar, Dr. Oetker Vanilla Sugar, Dr. Oetker flavourings and eggs in the well. Work a little flour into the egg mixture to make a thick paste. Cut cold butter into small pieces over the flour mixture. Lightly knead together.
3. Knead butter, cream cheese, fruit and nuts into the flour mixture to make a smooth dough. If dough is sticky add a little more flour. Shape into a loaf and place on prepared baking pan.
4. Bake on middle oven rack for 50-60 minutes or until golden.
5. Brush cake immediately after baking with melted butter. Sprinkle with icing sugar before serving.
