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Dried Fruit Stollen

As a child and up until a few years ago, I didn’t like dried fruit and nuts at all. It has changed greatly as dates and dried apricots have become one of my favorite snacks, and I tend to add all kinds of nuts to just about any cake or cookies I make.

Dried fruit Stollen is a traditional German cake, mostly common around Christmas and New Year. It is rich in a lot of nuts and dried fruit and well kept in a closed container in a cool place for quite a long time. Its texture ranges between a pound cake to Italian Biscotti cookies, and making it is so easy and quick.

Dried Fruit Stollen

Photo: Natalie Levin



Dried Fruit Stollen

  • Based on this recipe with some changes and adjustments.

28 cm round cake or 2 loaves

Ingredients:
200 grams soft butter
180 grams sugar
Pinch of salt
1 tsp. vanilla extract
Zest of 1 orange
225 grams cream cheese
45 ml. (3 tbsp.) orange juice
2 large eggs
350 grams all-purpose flour
10 grams baking powder
50 grams walnuts, coarsely chopped
75 grams blanched sliced almonds
3 coarsely chopped pitted dates
100 grams cranberries
80 grams candied ginger, coarsely chopped
25 grams shredded coconut

For serving:
Sugar powder

Dried Fruit Stollen

Photo: Natalie Levin

Preparation:

  1. Preheat oven to 180c degrees.
  2. In a bowl of a mixer with a paddle attachment place butter, sugar, salt, vanilla and orange zest and blend at high speed until the mixture is creamy, airy and soft.
  3. Add cheese and mix until it is assimilated into the mixture.
  4. Add juice and eggs and mix until incorporated.
  5. Add flour, baking powder, walnuts, almonds, dates, cranberries, ginger and coconut and blend on low speed just until the dough is smooth and slightly sticky.
  6. Line an oven pan with baking paper.
  7. With slightly wet hands form a round cake or two loaves at intervals.
  8. Bake for 30-40 minutes or until golden and set.
  9. Cool at room temperature, sprinkle with powdered sugar and serve.

Notes:

  • Keep the Stollen cake in an airtight container at room temperature up to a week.
  • You can use all kinds of nuts and dried fruit according to personal taste.
  • Instead of cream cheese you can use ricotta or low-fat white cheese.
Dried Fruit Stollen

Photo: Natalie Levin

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