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1
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl.
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2
Add yeast cake and stir until smooth.
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3
Let stand until foamy, about 10 minutes.
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4
Add flour and remaining 1 1/3 cups lukewarm milk and mix well.
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5
Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
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6
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl.
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7
Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy.
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8
Beat in eggs, cardamom, vanilla and salt.
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9
Beat in sponge.
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10
Stir in fruit and nuts.
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11
Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough.
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12
Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
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13
Lightly oil large bowl.
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14
Add dough, turning to coat entire surface.
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15
Cover bowl with plastic wrap.
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16
Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
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17
Grease heavy large cookie sheet.
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18
Punch dough down.
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19
Divide dough in half.
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20
Pat each half into 10 x 16-inch oval.
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21
Fold in half lengthwise; pat gently.
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22
Place on prepared sheet.
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23
Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
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24
Position rack in lowest third of oven and preheat to 350F.
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25
Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour.
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26
Transfer to rack and cool slightly.
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27
Serve warm or at room temperature.
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28
(Stollen can be prepared up to 1 day ahead.
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29
Cool completely.
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30
Wrap stollen in plastic and store at room temperature.)
