This is a wonderful recipe. I have been making Stollen for over 10 years ( always with KAF) in an attempt to recreate a friend's childhoold memory of Stollen with marzipan and candied cherries. Yes- this is a big Scone but I think it has a better texture than the yeasted version. I have been making the ricotta version for 4 years and would like to add some things I learned to make this more festive for the holidays. I mix the dried fruit with 1/2 cup of dark rum and put it in the microwave for 2 minutes (sure beats a 4 hour soak) and add 1/2 teaspoons each of ground cardamom and mace. I also put some marzipan and candied cherries between the two layers. The rum makes the Stollen moister and increases its shef life. Make plenty of these- they make great gifts and I like to serve them with whipped cream cheese. WOW - Peter, I'm definitely going to do the marzipan, and rum soak. I'll try it for my Christmas treats buffet - I'm sure it'll go over great with the adults (and the kids are content with chocolate anything, so that's no problem). Thanks! PJH

• Reply