Need fruitcake/Christmas stollen recipe......please fellow chow hounds!!!
i'm searching for good fruitcake or stollen recipe. Ate a great one a couple years ago and can't get it out of my mind!!!
Here's my MIL's recipe for fruitcake. It weighs about 7 lbs when it comes out of the oven.
1 lb. butter
3 cups sugar
2 tsp. vanilla
4 cups flour
1 tsp baking powder
1 tsp. mace
1 tsp. salt
1/2 lb each of red candied cherries, green candied cherries, red candied pineapple, green candied pineapple, all cut
1 lb. golden raisins
1 qt. pecans
1 qt. walnuts
Cream butter and sugar together, Add eggs and vanilla, beat well. Sift dry ingredients together, add to creamed mixture and beat well. Stir in fruits and nuts. Pour into large tube pan that has been greased and lined with heavy paper. Bake at 275 for 2 to 2 1/2 hours or until tests done. Drizzle with apple brandy. Cool. Wrap in plastic wrap and store in cool place in airtight container to "ripen". About 1/2 hours before cake is done, brush the top with light corn syrup. Decorate with fruits and nuts. Return to oven for final baking. This is a light-colored fruit cake.
I just started to buy my ingredients to bake some.
Edited to add - there is Fruitcake and there is Stollen. They are two very different "animals".
My recipe is very close to Dresdner Marzipan Stollen.
Ingredients for 1 large or 2 medium size Stollen
500g Raisins I usually mix dark and golden Raisins
125g Currants (if not available, substitute dried Cranberries or different brands of Raisins)
100g diced candied lemon peel (Citronat)
100g diced candied Orange peel (Orangeat)
250g peeled slivered or sliced Almond
1/4 liter Milk
175 g Sugar ( I use Sugar and Honey 1:1 ratio)
500 g unsalted Butter
120 g fresh yeast (2 cakes) or 6-9 packs of dry yeast
1.5 kg all purpose flour (bread flour is best) have more flour on hand, depending on size of eggs, temperature etc., this will vary upwards.
about 250 g Almond paste
about a cup of Rum
(grated lemon peel)
about 200g slightly browned unsalted butter to pour over the still hot loaves
lots of powdered sugar for sifting on top of buttered loaves ( resembling snow layered on
firewood) One can add a touch of Vanilla sugar here
The evening before soak fruits and Almonds in Rum. (Place into bowl, pour slowly Rum over the mixed ingredients. Mix well every so often.
Have all ingredients at room temperature
In a large bowl place the lukewarm milk and crumble in yeast. Add a touch of sugar and flour and mix. Let yeast dissolve and rise a bit. It should be foamy. Then add slowly eggs, flour, butter, sugar/honey, lemon peel. If the dough gets firm enough to handle, turn onto kneading board. Flour the fruits and Almonds separately a bit and add to the dough. Add the Almond paste in small pieces. While kneading, adjust the amount of flour, do this until the dough is firm and smooth and doesn't stick anymore. Let it rest for an hour or so, punching it down once in a while. Then shape dough into thick oval slice and fold lengthwise. Make a cuff from aluminum foil (take long piece and fold twice lengthwise) and place around the oval loaf. Use a pin to hold it together. This will give the Christstollen its traditional form.
Let rise in the pan again (ca. 20 min.) and bake at 335 for about 60 - 80 minutes on middle rack. Adjust this according to your individual oven.
Remove the Alu-cuff and pour the very hot gently browned butter over the hot Stollen. Then, using a spoon, grind the confectioners Sugar through a sieve, layer-on the sugar to about 1 cm thickness. Add vanilla sugar if you like.
Wrap tightly when cooled down in aluminum foil. Next day find a cool spot to store them.
Prepared like this, these Stollen will last for months.
Fruitcake and stollen share candied fruits/nuts in them, but are very different. As you see from the posted recipes, Stollen is a yeast based, light-crumbed bread, while fruitcakes are flour/leavener/egg risen.
I am a dark fruitcake girl.. will look for my recipe for you, but the above one is pretty good. As you say, a lot of the quality comes from the good candied fruits. I get mine at a place in Seattle called Big John's PFI. Fine imported angelica, pineapple, golden raisins, etc.
I marinate my fruits in a combo of brandy & rum for a week before baking. Then, after baking I wrap each loaf (I use small disposable loaf pans so I get a number of loaves from a recipe so I can give them away. A small loaf goes a long way as you slice thinly and it is RICH!) in cheescloth, and brush with brandy. The loaves then go in a big popcorn tin to ripen. This is the stage that makes them awesome; let age for at least a month, brushing the cheescloth weekly with more rum/brandy. They can be aged for several months. I like to make now, and keep for at least 6 weeks of aging before starting to gift them.
Sometimes, when I am readyto unwrap them and prepare to gift/serve, I have rolled out marzipan to cover the loaves, and decorated them like wrapped gifts with marzipan ribbon and little marzipan leaves. So pretty! Or just wrap in nice cellophane and ribbon.
RUK, I'm going to try baking Christmas Stollen for the first time. My impression is that it gets better w/a little time, like fruitcake - am I wrong about that? Anyway, I'm always late.. (was late for my own wedding, probably will be late for my funeral, too, hahaha). This is a combo of all things I love: almonds, citrus peels & dried fruits soaked in booze - in fact, I have some cranberries I have had soaking for a long time (was going to use them for my biscotti). Guess I'll throw those in, too.
Thanks for sharing - will tell you how it turns out!
This is the recipe from my mother (who is German). This is a Christmas tradition with her and she gives away stollen to friends and neighbors every year.
Go to store.
Buy some Bahlsen Stollens (with the marzipan filling)
Take them home.
Rewrap in aluminum foil.
Give to neighbors and tell them they are homebaked.
Omit the fact that the "home" in which they were baked was actually a factory.
I'm with nofunlatte's mother on the stollen - not sure if it's the exact brand, but we get a German stollen here in Bermuda that is all lush and marzipanny deliciousness.
Fruitcake, however, I make, and like Harter's it's an English recipe - Jane Grigson's country Christmas cake - except it's Bermudian to soak all the fruit in black rum starting next weekend. That late, great Laurie Colwin describes it as:
"Country Christmas Cake has a rich deep taste, as complicated as a brocade or tapestry, and makes a person think of those magnificent aged Sauternes....Hands down, it is the best I have ever made--and also the best I have ever eaten."
It is light on candied orange peel and glace cherries - and heavy currants, sultanas, raisins, preserved ginger, apples cooked down to mush, dark marmalade...it's serious fruitcake
hahaha - too funny about your mother's 'recipe'!!
I had an dear aunt who passed away quite a while ago. I'm Italian on my mom's side, but my Aunt Lucy did not like to cook at all. Well, my mom giver her some of her own homemade manicotti & she knew that Aunt Lucy served them to guests, telling them she made them herself.
I miss my aunts - and my mom - all the more around the holidays... we had some awesome Christmas celebrations at her house when I was a kid. Now that my own are close to starting their own families, I hope to be the one with some awesome celebrations. :D