Christmas Stollen (Quick-Bread Variety)

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
2 teaspoons	10ml	Baking powder
3/4 cup	148g / 5.2oz	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Mace
		Cardamom seed pods - seeds
		Removed and crushed
3/4 cup	69g / 2.4oz	Almonds - blanched, ground
1/2 cup	99g / 3.5oz	Butter - soft
1 cup	237ml	Cream cheese - softened
1 cup	198g / 7oz	Egg (large)
1/2 teaspoon	2.5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
2 tablespoons	30ml	Brandy
1/2 cup	31g / 1.1oz	Currants
1/2 cup	80g / 2.8oz	Golden raisins
1/3 cup	48g / 1.7oz	Candied lemon peel - chopped
1/4 cup	49g / 1.7oz	Butter - melted
1/4 cup	49g / 1.7oz	Sugar - powdered

Recipe Instructions

Preheat oven to 350F

Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamom seeds. Stir in the ground almonds. Cut in the soft butter until the mixture looks something like coarse sand.

In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture until everything is well blended. Work the dough into a ball and turn it out on a lightly floured board.

Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes. (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like.) Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide.

With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it. Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter.

Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside.

Remove and allow to cool a little bit. Dust lightly with powdered (i.e., confectioner's) sugar.

Source:
The Diabetics' Cookbook by Roberta Longstaff and Jim Mann

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