Kate's Raisin, Date, Nut Stollen (Yeast Free German Fruitcake)

"While living in Germany, I loved nibbling on Weihnachtsstollen purchased from the Christkindlmarkt around Christmastime. Spiced with cardamom, nutmeg, and the zests of fresh lemon and orange. Dried fruits such as raisins and Medjool dates sweeten the loaf instead of candied fruits."
photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
Ready In:
1 stollen




  • Preheat oven to 350F degrees.
  • Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
  • In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
  • Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
  • Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
  • Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.

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<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
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