A Seasonal European favourite that hasn't ever really caught on in the UK.  This is my Stollen recipe, stollen (groan) from several different sources and perfected by trial and error, and lots of swearing :-)

Basically a sweet fruit loaf with a marzipan filling, dusted with icing sugar - this is a real treat at any time of the year, and guaranteed to annoy your doctor or coronary surgeon.

I've been trying to make this for years, however it's never managed to have that 'certain' authenticity you get from a small corner bakkerij (Bakery) I used to frequent on Utrechtsestraat (Amsterdam).  Until now...

BEWARE:  This is not a quick recipe - allow 4 hours.

Ingredients:

3 ounces (75g) Sultanas
3 ounces (75g) Raisins
1 ounce (25g) Mixed peel
2 ounces (50g) Chopped Glace cherries
2 ounces (50g) Chopped Blanched Almonds
8 Cardamom pods (not the outside husks), finely ground
A good pinch of Nutmeg (about a third of a teaspoon)
2 Teaspoons of Vanilla extract (yes, I know this is cheating, but it's easier then splitting 2 vanilla pods!)
MIX all this together and leave to marinade (Ideally for around 6 hours)

1 Pound (375g) Strong White Organic bread flour
2 ounces (50g) Caster sugar
1/4 ounce (7g) sachet of dried yeast (this, strangely works better than using fresh yeast)
1 Free Range Organic egg (medium or large)
2 ounces (50g) Unsalted Organic butter - melted
150ml Whole Organic Milk - at room temperature

You will also need:
8 ounces (200g) marzipan

And to finish off:
1 ounce (25g) Unsalted Organic butter - melted
Icing sugar

Right, the Method:

1. You've already mixed all the fruity bits, and these will develop their flavour over a couple of hours at room temperature in a covered bowl.
2. Mix the flour, caster sugar, yeast, beaten egg, melted butter and milk together in a bowl to form a dough.  If the mix crumbles too much, add a little splash of milk, but not too much.  You want a slightly wet bread-like dough.
3. Gently kneed the dough on a floured board for 15 minutes, or (like me) use the dough hook on your mixer for 10 minutes!  I emphasise 'gently', but firmly.  The molecular structure of the flour with change to make the mix firm and elastic.  Use a little bit of the 'spare' melted butter to lightly grease the inside of a clean mixing bowl, form the dough into a ball and place in the greased bowl, cover with cling-film and leave somewhere warm for at least 90 minutes - it will double in size.  After setting the dough aside, give the fruit a quick mix, and re-cover.
4. When the dough has risen, you can add the fruity bits - this gets a bit messy and sticky.  Gently flatten the dough on a floured board, add the fruit and gently kneed it all together until evenly mixed.  Don't worry if it all fells a little 'soggy'.  Once mixed set it aside to 'relax' for 30 minutes in a clean, lightly buttered bowl - cover with cling-film.
5. Roll the marzipan into a foot (30cm) long sausage, remove the dough and gently roll-out on a floured board to make a rectangle about a foot (30cm) long by 6 inches (15cm) wide.  Place the marzipan on the dough, slightly 'off centre'.  Moisten the wide side of the dough with water and fold over to encapsulate the marzipan in a parcel, gently firming around the edges to seal, stretching the ends to cover the marzipan.  Place on a greased (more of that melted butter) baking sheet and cover lightly with cling-film.  Leave it somewhere warm for another 30 minutes - it will grow (rise) somewhat!
6. Preheat your oven to gas mark 5 - 190C and bake your Stollen in the top middle part of the oven for about 25 minutes, by which time it should be slightly 'golden brown' - no darker than that.
7. Remove and place on a wire cooling tray thing (that I've never known the name of).
8. To finish - wait until 'warm', then brush with melted butter and dust with lots and lots with icing sugar.

Server warm or later when cold - it's just good at any temperature.

It will (apparently) freeze well - just wrap in tin foil before freezing - defrost overnight etc., if you haven't eaten it all before freezing, obviously.