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1
Preheat oven to 350F (180C).
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2
Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds.
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3
Stir in the ground almonds.
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4
Cut in the soft butter until the mixture looks something like coarse sand.
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5
In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy.
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6
Pour it into a bowl and stir in the dried fruit.
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7
Gradually stir in the flour mixture until everything is is well blended.
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8
Work the dough into a ball and turn it out on a lightly floured board.
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9
Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes.
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10
(You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.)
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11
Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide.
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12
With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it.
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13
Fold the smaller side of the creased loaf over the wider side.
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14
Brush the top of the folded loaf with the melted butter.
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15
Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside.
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16
Remove and allow to cool a little bit.
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17
Dust lightly with powdered sugar.
