Kates Raisin Date Nut Stollen Yeast Free German Fruitcake Recipes

GERMAN FRUITCAKE

Steps:

• Cream butter and sugar together.
• Separate eggs and add the yolks to the butter, beating well.
• Sift together the flour and the spices.
• Mix the buttermilk and baking soda together, then add some to the butter mixture,alternating with the flour mixture, until all is incorporated.
• Add the preserves and the nuts, stirring gently.
• Beat the egg whites in a clean bowl with clean beaters until stiff peaks form, then fold gently into the batter.
• Scrape into a large greased& floured Bundt pan or tube pan and bake at 350 F preheated for 1 1/2 hours or until cake tests done.
• Let cool before removing from pan.

KATE'S RAISIN, DATE, NUT STOLLEN (YEAST FREE GERMAN FRUITCAKE)

Steps:

• Preheat oven to 350F degrees.
• Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
• In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
• Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
• Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
• Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.

NO-YEAST STOLLEN

Steps:

• Preheat oven to 350* F.
• Into large bowl, sift together flour, sugar, baking powder, cardamom and salt.
• Cut in the butter until coarse crumbs form.
• Mix together cottage cheese, egg and vanilla.
• Add to flour mixture along with raisins.
• Stir until dough forms.
• Turn out onto lightly floured board and knead abut 10 turns, adding more flour if neccessary.
• Dough should be soft, not stiff.
• Roll dough into a 10-inch circle.
• Brush with 1 Tablespoon melted butter.
• Fold dough in half, just a little off-center.
• Bake on greased cookie sheet 40-50 minutes, or till golden brown.
• Brush with 2 Tablespoons butter while hot.
• Cool on wire rack.
• Wrap in plastic or foil when completely cool.
• Store at room temperature for 2 days before serving.
• Sprinkle with confectioner's sugar just before serving.
• Keeps up to 1 week.