Kate'S Raisin, Date, Nut Stollen (Yeast Free German Fruitcake) Recipe

Name: Kate'S Raisin, Date, Nut Stollen (Yeast Free German Fruitcake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 cup brown sugar; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1/2 cup unsalted butter, room temperature but not melted; 1 cup cream-style cottage cheese, drained (Not low fat or fat free, must have 4 to 8 percent milkfat); 1 egg; 1 teaspoon fresh lemon zest; 1 teaspoon fresh orange zest; 1 1/2 teaspoons vanilla extract; 1/2 cup almonds, chopped; 1/2 cup raisins; 1/2 cup medjool dates, pitted and chopped (about 7 to 8 large medjool); 2 tablespoons melted butter; confectioners' sugar, for coating

Servings: persons

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature but not melted
1 cup cream-style cottage cheese, drained (Not low fat or fat free, must have 4 to 8 percent milkfat)
1 egg
1 teaspoon fresh lemon zest
1 teaspoon fresh orange zest
1 1/2 teaspoons vanilla extract
1/2 cup almonds, chopped
1/2 cup raisins
1/2 cup medjool dates, pitted and chopped (about 7 to 8 large medjool)
2 tablespoons melted butter
confectioners' sugar, for coating

1
Preheat oven to 350F degrees.
2
Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
3
In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
4
Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
5
Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
6
Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 cup brown sugar, 1/2 teaspoon ground cardamom, and more.

Yes, Kate'S Raisin, Date, Nut Stollen (Yeast Free German Fruitcake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kate'S Raisin, Date, Nut Stollen (Yeast Free German Fruitcake)

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