*  Exported from  MasterCook  *
 
                  Christmas Stollen (Quick-Bread Variety)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Holiday                          Breads
                 Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   C            Flour (all-purpose)
    2       Ts           Baking powder
      3/4   C            Sugar
      1/2   Ts           Salt
      1/2   Ts           Mace
    8                    Cardomon seed pods, seeds -- Removed And Crushed
      3/4   C            Almonds, blanched, ground
      1/2   C            Butter, soft
    1       C            Cream cheese, softened
    1       Lg           Egg
      1/2   Ts           Vanilla extract
      1/2   Ts           Almond extract
    2       Tb           Brandy
      1/2   C            Currants
      1/2   C            Golden raisins
      1/3   C            Candied lemon peel, chopped
      1/4   C            Butter, melted
      1/4   C            Sugar, powdered
 
   Preheat oven to 350 degrees F. Sift together the flour, baking powder,
   sugar, salt, mace, and crushed cardamon 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 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.
  
 
 
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