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Stollen Cake

Stollen Cake

Posted By: On September 19, 2010
Comments: 0
Views: 624
0 Ratings

Serves: 8
Cooking-Time: 0hrs 45 mins


  • 85ml Water
  • 85ml Milk
  • 1 tbsp Sugar - Granulated
  • 8g yeast dried
  • 380g Flour plain
  • 100g Caster Sugar
  • 1 Egg
  • 130g Butter
  • ½ teaspoon Cinnamon Ground
  • 1 tbsp Vanilla Essence
  • 150g Mixed Fruit
  • 100g Mixed Peel
  • 70g Flaked Almonds
  •  Icing Sugar to Dust


  • 1. Mix the water, milk, yeast and granulated sugar in a bowl and stand in a warm place for 10 minutes until the mixture is foamy.Meanwhile, cream the butter and caster sugar until light and creamy and then beat in the egg and vanilla essence.2. Add the yeast mixture, cinnamon and almost all of the flour and mix into a soft dough. Turn out onto a lightly floured surface and kneed until the dough is smooth and like elastic.Place in a lightly greased bowl covered with a tea towel and leave in a warm place to double in volume (about an hour and a half). 3. When the dough is risen turn out onto a floured surface and kneed to removed the air and then roll it out to the thickness of 1.3 cm / ½ inch. Sprinkle the fruit and almonds over the dough, gather together and kneed until the fruit and almonds are mixed evenly through the dough.4. Shape the dough into an oval about 30cm long and 18 cm wide and flatten slightly, fold in half lengthways and flatten lightly with the fold slightly off centre at the top of the cake.5. Place on a greased tray and bake until golden brown (180°C, 350°F, Gas 4). When baked, remove form the oven and brush the cake with some melted butter allowing each coat to soak into the cake before adding the next until all the butter is used.Leave to cool then dust with icing sugar before slicing.An alternative, is to add marzipan at stage 4 before folding the dough in half.