INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees F. Sift together the flour, baking powder,
sugar, salt, mace, and crushed cardamon seeds. Stir in the ground
almonds. Cut in the soft butter until the mixture looks something  like
coarse sand. In a blender, cream the egg with the cream cheese,
vanilla, almond extract, and brandy. Pour it into a bowl and stir in
the dried fruit. Gradually stir in the flour mixture until everything
is is well blended. Work the dough into a ball and turn it out on a
lightly floured board. Knead it for a few minutes until it is smooth,
then place it in the refrigerator for at least 15 minutes.  (You can
store the dough in the refrigerator for several days, then take it  out
to bake when ever you like.) Shape the dough into a flat, oval  loaf,
about 10 inches long and eight inches wide. With the blunt edge  of a
knife, crease the loaf about 1/2 inch off center, down the  length of
it.  Fold the smaller side of the creased loaf over the  wider side.
Brush the top of the folded loaf with the melted butter.  Place the
stollen loaf on an ungreased cookie sheet and bake for  about 45
minutes, until it starts to turn brown on the outside.  Remove and
allow to cool a little bit. Dust lightly with powdered  (i.e.,
confectioner's) sugar.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“You’re never too old for God”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5054
Calories From Fat: 2441
Total Fat: 280g
Cholesterol: 807.2mg
Sodium: 2999.1mg
Potassium: 2697.5mg
Carbohydrates: 584.5g
Fiber: 27.7g
Sugar: 304.9g
Protein: 81g