This is not the exact recipe requested, but it sure is good. I've been
making it since the mid 1970s.

Stollen

From The New York Times International Cook Book by Craig
Claiborne

1 cup milk -- scalded
1 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter
3 tablespoons shortening
3 packages yeast
3 eggs -- lightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
3 cups bread flour
3 cups all purpose flour (about 3 cups)
1 1/2 cups candied fruit
1/2 cup raisins
3/4 cup chopped pecans

For frosting:
1 1/2 cups powdered sugar
2 tablespoons unsalted butter -- melted
Water

Combine milk, sugar, salt, butter, and shortening. Stir to dissolve sugar.
Cool or heat to about 120°. Proof yeast in a bit of water and a pinch of
sugar. Toss fruits with a bit of flour. Combine bread flour, cinnamon,
mace, and cardamom. Mix in eggs, proofed yeast, and milk mixture. Add
enough all purpose flour to make a kneadable dough. Knead until elastic,
adding more flour as needed. Dough will be sticky. Knead in the fruits and
nuts. Spray a bowl with Pam. Place dough in bowl and spray top of dough
with Pam. Cover with a towel and let raise until doubles, about 2 hours.
Punch down, divide in two and roll each half into a 12" x 9" rectangle.
Fold dough about 2/3 along the long axis. Place on greased cookie sheets.
Cover each stollen with a towel and let raise until doubled, about 45 - 60
min. Bake in a preheated 350° oven for about 30 min., until stollen sound
hollow when rapped on the bottom. Cool on racks

Frosting: Combine powdered sugar, butter, and water to make a very thick
slurry. Drizzle frosting over cooled stollen and decorate with pecan
halves and candied fruit if desired.

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