It is with some relief, as I look down at the untidy bundle that is my home made Christmas stollen, that I remember the cake is meant to resemble the baby Jesus in swaddling clothes. There's nothing like the word 'swaddling' to give an amateur baker a comforting amount of artistic license. This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing. Later, you knead it with fruit and spice, tuck in the marzipan and let it rest before baking. Despite its length, the recipe really couldn't be simpler, but because of its unavoidable double rising, may I suggest giving yourself plenty of time.
Ring the changes with chopped dried apricots, dried cranberries or chopped and stoned prunes. You can freeze a baked stollen quite successfully.
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They make great cakes. They make tasty bar snacks. They make perfect sense.
