Title: German Christmas Cake (Stollen)
Categories: German Bread Cake Holiday
Yield: 1 Servings

2	tb	Flour
1	c	Raisins
1/2	c	Candied fruit (chopped)
4	c	Flour
2		Eggs
2 1/2	ts	Baking powder
2/3	c	Sugar
2	ts	Vanilla extract
2		Sticks butter or margerine
		(room temperature)
8	oz	Cottage cheese (small curd)
1/2	c	Almonds (chopped)
1/2	c	Walnuts (chopped)
4	tb	Butter or margerine
		Powdered sugar

Pour 2 tablespoons flour over raisins and the candied fruit. Mix well & set aside. Put flour on table, counter top or any other flat,smooth surface. Make a well in the flour & drop in the eggs. Sprinkle the baking powder and sugar over the eggs, add the vanilla extract, cottage cheese, butter or margerine (cut in slices) and knead quickly into a smooth dough. Knead in candied fruit, raisins and nuts. Roll out the dough to approximately 1/4" thickness. Fold in thirds by folding one side first and then the opposite side. Place the cake on a greased cookie sheet & bake in a preheated oven at 375 degrees for 55 to 65 minutes until golden brown. Melt the 4 tablespoons butter or margerine. Brush over the hot cake and then liberally sprinkle with powdered sugar. Makes approximately one 9 1/2" X 15 1/2" cake.

NOTE: You may make small cakes for gifts. Just divide the dough into 4 or 6 pieces, roll & fold as above, and place on a cookie sheet (only 2 at a time). Bake at 375 degrees for 30 to 35 minutes until golden brown. Brush with melted butter and sprinkle with sugar.

from "Authentic German Home Style Recipes" by Gini Youngkrantz, ISBN# 0-939593-02-5.

From: Ruth Haffly

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