This is a wonderful Stollen that my family has been making for years. I cannot remember the exact year but this recipe was published in Sunset Magazine many moons ago. My mom is an expert baker but she always thought normal yeast Stollen was too dry, so she tried this one and it has been a family tradition ever since. It's great that you are sending it around again so that more people can enjoy this wonderful loaf. I try to stay as low carb as possible so a few years ago I substituted almond flour for 1/3 of the white flour and Splenda Baking Blend for about 1/2 of the sugar. I also use just dried cranberries and lots of walnuts and almonds. It makes me feel less guilty about eating most of the loaf!! Thanks again for a great blog and Happy Holidays!! Thanks for sharing the provenance of the recipe, and those substitutions, Melinda - I'll bet a lot of readers will take you up on them this time of the year! PJH

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