Ingredients

• 1lb/450g strong plain flour, for breadmaking
• 1 teaspoon salt
• 1 teaspoon sugar
• 3oz/75g margarine
• 1 sachet fast action dried yeast
• 3oz/75g raisins, soaked overnight in 2fl oz/55ml rum
• 3oz/75g sultanas, soaked overnight in 2fl oz/55ml rum
• 3oz/75g currants, soaked overnight in 2fl oz/55ml rum
• 3oz/75g cut peel
• 2fl oz/55ml rum, for soaking fruit
• 8fl oz/225ml warm milk
• 1 egg, beaten
•   melted butter
• 5oz/75g glacé cherries, chopped
• 1 tablespoon sugar, for glazing
• 2 tablespoons hot water, for glazing
•   icing sugar, for decoration

Method

1. Place the flour, salt and sugar in a bowl. Rub in the margarine and stir in the yeast.
2. Add the fruit which has been soaked in rum and work in the warmed milk and beaten egg.
3. Turn the dough onto a lightly floured surface and knead until it is smooth and no longer sticky.
4. Place the dough in a lightly oiled polythene bag, loosely tied, and leave until it has risen to double the size.
5. Divide the risen dough in half and shape each part into an oval 12" x 8" (30cm x 20cm).
6. Brush the surface of each half with melted butter. Spread half with glacé cherries, fold over and press lightly together.
7. Place both cakes on a floured baking sheet and leave to prove until double in size.
8. Bake the Stollen at gas mark 4 (180°C/350°F) for 40-45 minutes.
9. Remove from the oven. While they're still hot, brush with a sugar glaze made from sugar and hot water. Dust with icing sugar when cold.

Notes