fruitcake and stollen

We love traditional stollen for the rich, fruit-studded, sugar-coated bread that it is. Sometimes, though, we want the flavor without the wait — which is just what these muffins provide. They're quick and easy to stir together, and thanks to our stollen spice blend, they mimic that distinct flavor we long for around the holidays.

Stollen Muffins

(269 grams) King Arthur Unbleached All-Purpose Flour

baking powder

baking soda

salt

nutmeg

(67 grams) granulated sugar

(156 grams) Fruitcake Fruit Blend (or fruit blend of your choice)

(85 grams) candied mixed peel

(227 grams) buttermilk or plain (not Greek-style) unflavored yogurt

(85 grams) melted butter

(28 grams) melted butter

white sugar sugar

"No, no, not the dreaded FRUITCAKE..." Fear not: this moist, dark cake is loaded with yummy-tasting dried fruits, not the icky, bitter candied peel and citron you remember from visiting your grandma at Christmas. The dried fruits suggested below are simply that — suggestions. Feel free to substitute your own favorites; you'll need about 2 1/2 pounds dried fruit total.

Everyone'S Favorite Fruitcake

(213 grams) diced dried pineapple

(255 grams) raisins golden

(128 grams) diced dried apricots

(223 grams) chopped dates

ginger

(170 grams) rum brandy apple juice

(227 grams) unsalted butter

(425 grams) dark brown sugar packed

cinnamon

allspice

eggs

(361 grams) King Arthur Unbleached All-Purpose Flour

(11 grams) black cocoa optional for color

(85 grams) boiled cider golden syrup or dark corn syrup

(113 grams) apple juice cranberry juice or water

(227 grams) chopped toasted nuts (almonds pecans

rum brandy simple syrup vanilla syrup or ginger syrup

Everyone's Favorite Fruitcake

This baking powder version of a classic yeasted holiday favorite (a.k.a. The I-Don't-Have-Time-To-Make-Stollen Stollen) is quick, easy, and absolutely delicious. The recipe combines dried fruits and toasted almonds in a tender, buttery dough, with a blizzard-like coating of confectioners' sugar. Even better it makes two loaves: one to enjoy, one to wrap and give away.

Our Easiest Stollen

(99 grams) granulated sugar

salt*

(113 grams) butter

(227 grams) ricotta cheese part-skim milk type

vanilla extract

lemon oil

(35 grams) slivered almonds toasted and cooled

butter

<p>Use your favorite dried fruits, plus candied cherries and nuts, in this light-gold, mildly flavored cake. Or use the fruit/nut combination suggested below.</p>

Golden Fruitcake

(283 grams) raisins: golden jumbo

cranberries

(120 grams) dried apricots chopped

(128 grams) candied lemon peel

(283 grams) candied red cherries

(170 grams) brandy rum

(347 grams) sugar

(78 grams) light corn syrup

Fiori di Sicilia optional

(447 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) milk

(227 grams) diced pecans or walnuts optional

<p>If fruitcake doesn't necessarily conjure up thoughts of a frosted four-layer cake, this recipe is designed to change your mind. Dense, moist, fruit-studded cakes are sandwiched between layers of light, fluffy, delicately sweetened frosting for a combination that's as impressive to view as it is to eat.</p>

Lofty Layered Fruitcake

(85 grams) water

unsalted butter

(298 grams) granulated sugar

(7 grams) [product-link] Yuletide Cheer Spice [/product-link] nutmeg

(170 grams) milk

(170 grams) diced pecans or walnuts optional

brandy rum

grams) cream cheese

(454 grams) heavy cream

(113 grams) water

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.

Christmas Stollen

(454 grams) King Arthur Fruitcake Fruit Blend

(74 grams) orange juice

instant yeast

(170 grams) water warm

(113 grams) unsalted butter

(28 grams) King Arthur Baker's Special Dry Milk

(420 grams) King Arthur Unbleached All-Purpose Flour

(50 grams) granulated sugar

(6 grams) table salt

mace

cardamom

(14 grams) lemon zest (grated rind)

(71 grams) chopped toasted almonds

(191 grams) almond paste

(28 grams) butter

King Arthur Baker's Special Sugar*

confectioners' sugar

Panforte, a Christmas "fruitcake" native to Siena, Italy, is a delicious cross between candy and cake. Hazelnuts, almonds, and candied peel, mixed with flour, spices, and a rich honey-butter-sugar syrup, are baked till barely set. The resulting confection is sprinkled with confectioners' sugar, and served in thin slices. Cappuccino or espresso are the perfect accompaniment.

Top 7 fruitcake and stollen recipes from across the web

The most viewed fruitcake and stollen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Stollen Muffins

Everyone'S Favorite Fruitcake

Our Easiest Stollen

Golden Fruitcake

Lofty Layered Fruitcake

Christmas Stollen

Panforte

Top 7 fruitcake and stollen recipes from across the web

The most viewed fruitcake and stollen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stollen Muffins

Everyone'S Favorite Fruitcake

Our Easiest Stollen

Golden Fruitcake

Lofty Layered Fruitcake

Christmas Stollen

Panforte

The most viewed fruitcake and stollen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine