Winter 2015


Stollen traditional Christmas fruitcake with dried fruit and nut

Dry fruit cake


  • 1/2 cup (180g) all-purpose flour
  • 1/2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick (4oz:115g) unsalted butter or olive oil
  • 1/4cup (160g) sugar brown
  • 2 eggs
  • 3/4 cup almonds slices
  • 3/4 cup flax seeds roasted
  • 1/3 ground coconut
  • 1/3 walnut
  • 1/3 cashew nuts
  • ¼ cup milk
  • Whole walnuts, almonds, cashew nuts and coconut for garnishing.


  1. Combine the dry fruits in a large mixing bowl.
  2. Preheat the oven to 300 F (150 C) with a rack in the center position. Take a cake baking pan and grease it prior to adding the butter.
  3. In a medium mixing bowl whisk together the all-purpose flour, baking powder, baking soda, salt, ground nutmeg set aside
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar together over medium high speed for 3 minutes or until light and fluffy. Reduce the speed to medium and add eggs one at a time, beating just until each egg is incorporated. The mixture will look slightly broken, and that’s okay.
  5. Over low speed, slowly add the flour mixture until just absorbed.
  6. Mix all your ingredients together in the mixing bowl
  7. Once at the right Consistency, stop mixing. Do not overmix the cake mixture
  8. Move your mixture into the baking pan you previously grease
  9. Put your baking pan into your preheated oven for about 79 - 90 minutes until the top is golden brown
  10. Take your cake out of the baking pan, let it cool completely, and add some dry fruits on top of the cake.