"Many cultures have holiday breads. German Christmas bread goes by many different names in German: Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, or Christstollen. The traditional German Christmas cake, is a colorful collection of nuts, raisins, currants, candied orange and lemon peel, traditional spices of Christmas such as cinnamon, nutmeg, cardamom, mace or cloves, brandy or rum and lots of butter. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
Serving Size: 1 (2999 g)
Servings Per Recipe: 1