| 4 oz. (125g) golden raisins 1 lb. (450g) flour 6oz. (175g) castor sugar 7fl. oz. (200ml) milk, lukewarm 1 oz. (25g) yeast 1 tsp. ground cinnamon 2 eggs, beaten 1 tsp. ground allspice 4 oz. (125g) chopped mixed peel 3 oz. walnuts, chopped For the icing 8 oz. (450g) icing sugar Cooking Instructions: Put 1 tsp. of castor sugar, 2 tbsps. of lukewarm milk and the yeast in a bowl and mix to a paste Leave in a warm place until the mixture is frothy, about 15 minutes Sift the flour, cinnamon and allspice into another bowl Add the remaining castor sugar, yeast mixture, the rest of the milk, beaten eggs and mix to a smooth dough Knead until the dough is smooth and elastic then set aside in a warm place until the dough doubles in size, about one hour Knead the dough for 5 minutes then add the raisins, mixed peel and walnuts and keep kneading until they are evenly spread through the dough Turn the dough to a lightly floured board and shape into an oval Transfer to a well greased baking tin and leave in a warm place for 30 minutes Bake in a pre-heated oven, 400*, (200C) for 10 minutes Reduce the heat to 350*, (180C) and bake for 30-35 minutes Allow to cool on a wire rack Put the melted butter, vanilla and lemon juice into a bowl and beat together Add the icing sugar and beat until the mixture thickens to a spreading consistency Coat the bread evenly with icing sugar and decorate with a Christmas garland |
| German Stollen Cake |
| This recipe was given to me by a friend. It is an authentic recipe for a German Holiday cake. |