This is another authentic recipe from the former East Germany. Dresden is world known for this wonderful Stollen, served only during December and the Christmas time. It is served in slices as a dry cake in the afternoon with coffee. Do NOT substitute any ingredients and make it more than 1 week in advance, as it needs to sit, tightly wrapped in plastic foil, to moisten. No eggs should be used in Stollen, as they will dry it out. Cooking time includes rising and resting time. Please read the instructions carefully, as this recipe is for bakers, who are experienced and knowledgeable with yeast doughs.