Stollen Pound Cake recipe

Instructions

Pound Cake:

1. Prepare the pan (grease with butter) and the marzipan. Check below for the marzipan recipe.
2. Gently beat the butter
3. Add sugar and cream the butter.
4. Sift in almond powder/salt and mix.
5. Sift in part of the cake flour and mix.
6. Gradually add in the whole eggs & mix.
7. Finally sift in the rest of the cake flour/baking powder/cardamom, allspice, cinnamon powder, and mix.
8. Mix in 2/3 of the rum-soaked dried fruit & pecans.
9. Transfer the batter to the pound cake pan. Note – transfer 2/3 of the batter, place the marzipan and rest of the rum-soaked dried fruit then pipe the rest of the batter.
10. Bake for 45mins at 165℃ (Pre-heat to 165℃). MAKE SURE you adjust the baking time on your oven and perform the wet-batter test to check if the cake is done.
11. Watch the video on what to do after it’s baked.

Rum Syrup:

1. Mix sugar in hot water. Stir and dissolve. If the sugar doesn't dissolve well heat up the water to a boil. Once it cools down a bit add the rum and mix.

Rum soaked dried fruit:

1. Soak all the dried fruit in rum. You will get the best results when you soak it for at least a month but if in hurry, just a few hours at room temp would work. Make sure you toss it around once in a while so all the dried fruit will come into contact with the rum. Here, the purpose is NOT JUST to moisten the dried fruit (plumping) but more importantly it’s about giving the rum flavor which makes it suitable for stollen. I usually make this in big batches several weeks in advance and store it in the fridge.

Marzipan:

1. Roll the marzipan into a shape of a cylinder. Watch the following on how to make Marzipan, You can also use store-bought marzipan!

Pastillage – pretty decorations