Stollen by Ruth Lücking


  • Few drops of vanilla essence
  • 1 pinch salt
  • 1 pinch cardamon
  • Pinch of nutmeg
  • The zest of 1 lemon
  • 2 eggs
  • 175 g melted butter
  • 250 g low fat curd (Quark)
  • 150 g sultanas
  • 150 g currants
  • 100 g chopped almonds
  • 150 g mixed peel
  • 3 tbs rum


  • 50 g melted butter
  • 50 g Icing sugar


  1. Pre heat oven to 160 C.
  2. Mix flour and baking powder.
  3. Make a hole in the centre, and add sugar, vanilla essence, salt, cardamon, nutmeg, lenon zest and eggs, mix well, and then add the melted butter and curd cheese.
  4. Using a mixer make the mixture into a flat, smooth dough.
  5. Mix the dried fruit, almonds, and mixed peel together and pour over the rum.
  6. Mix the fruit and dough together by hand.
  7. Place the stollen on a baking tray and place in the oven for about 60 minutes.
  8. When cooked brush the stollen with melted butter and dust with the icing sugar.