My unconditional love for this Christmas fruit cake – stollen started when a friend of ours from Cologne, Germany, came to visit us around the holidays and brought us one of these cakes. I still remember the taste and how I was dreaming of going to Germany, exploring the Christmas markets, drinking mulled wine and eating stollen all day long. Unfortunately, up to this date, I still haven’t done it but I’m positive I will one day and until then I decided to make my own loaf of this amazing dessert.
Probably, my recipe is totally different from the classic one, but with some twists and turns the final result was a success. And because I am totally ignoring dairy butter in my recipes, I used cacao butter. And please don’t skip the step of infusing the fruits, it gives the whole cake a totally different taste. I used Baileys instead of rum. The lemon and orange peels give that wintery, Christmassy feel, so festive.
It’s sweet (but not that sweet), crunchy, citrusy and delicious!!
And because it’s that time of the year again and because I absolutely enjoy wrapping Christmas presents, I’ve included some pictures to show you how mine turned out and hopefully you’ll find some inspiration for yours. So keep scrolling 🙂