Sunday, December 16, 2007


I started making this favorite German Christmas treat while I was in high school. It is too late in the year to make this now since it needs about 3 to 4 weeks to "set up" as they say.


2 1/2 c unsifted regular flour
2 tsp baking powder
3/4 c sugar
1/2 tsp salt
1/4 tsp mace
1/8 cardamom
3/4 ground blanched almonds
1/2 c cold butter
1 c cottage cheese, whirled smooth in a blender
1 egg
1/2 tsp vanilla
1/4 tsp almond extract
2 T rum (or 1/2 tsp rum extract and 1 1/2 T water)
1/2 c currants
1/2 c golden raisins
1/4 c chopped candied lemon peel
3 tbsp melted butter
2 tbsp vanilla sugar (bury split vanilla bean in 1 C sugar and cover container tightly. Let stand 2-3 days)


1. Combine flour, baking powder, sugar, salt, spices, almonds in a large bowl.

2. Using two knives or a pastry blender, cut in butter until it resembles coarse crumbs.

3. Blend cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, lemon peel in a separate bowl. Stir into flour mixture until all ingredients are moistened.

4. Mold dough into ball, place on floured board, and knead 6--10 minutes or until smooth.

5. Roll out on floured surface to oval 8 1/2 by 10 inches. Lightly crease dough just off center, parallel to the 10" side.

6. Brush dough with 1 Tbsp of melted butter. Fold smaller section over larger.

7. Place on ungreased sheet which is covered in brown paper (probably parchment these days). Bake at 350 degrees for 45 minutes or until crust is well browned and bread tests done in center.

8. Brush with remaining butter, sprinkle with remaining sugar.

Note: this is not the type of fruitcake that you soak with liquor - this cake is more in the style of Italian pannetonne.

Photo: Stollen by Maya H on Flickr.