Full Recipe
Author
Charlotte Rutledge | 2014-09-18
Description
As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake.
Stollen's dense butter and sugar coating makes it an excellent candidate for preparing ahead of the busy holiday season, wrapping, and giving to friends and family up to 2 weeks later.
