A German cake/bread traditionally eaten around Christmas Stollen is packed with fruits and flavour. This version requires no kneading which many other versions do.
I'm not sure what rating to give. I made several changes, and the results were very good. Instead of adding 1 cup corn flour, I added 1 cup ground almonds. I also added 1/4 pound of almond paste chunks to each loaf; I filled the loaf pans partway up with batter, placed in the almond paste chunks, and then poured in the remaining batter over the two loaves. Additionally, I ground up some cardamom pods in my mortar and pestle, and threw those in, along with the zest of a whole lemon. Next time I'll increase the cardamom, add a little cinnamon and probably some allspice. I may try tossing in some orange zest as well. For the icing, I simply melted somewhere between 1/4 cup to 1/2 cup butter and poured a bit on the stollen, then I sprinkled some icing sugar over, then some more butter then some more sugar.. you get the picture. Anyway, with the above changes, this quickbread stollen comes quite close to resembling the traditional yeasted loaves my German/Dutch mother used to make every Christmas. Next time I may actually try the yeasted kind, but this year I decided to wade in slowly. Regardless, the above recipe is definitely a keeper and I will most certainly make it again, thank you very much for sharing! Note: In my small, hot oven, I found that baking it at about 330 F for 70 minutes using standard loaf pans did the job nicely. - 26 Dec 2013