German Christmas Stollen

1/2 cup raisins
1/2 cup mixed candied fruit, chopped
2 tablespoon brandy
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine
1 cup cottage cheese
2 eggs, slightly beaten
1/2 teaspoon vanilla extract
1/2 cup finely chopped walnuts
2 tablespoon melted butter, divided use

For The Icing:
1 1/2 cups powdered sugar
2 tablespoons milk
whole candied cherries (for garnish)
whole almonds (for garnish)

Combine raisins, candied fruit, and brandy and let stand at room
temperature for 1 hour. Preheat oven to 350 degrees F. Line a baking
sheet with parchment paper. Combine next 8 ingredients (flour through
nutmeg). Cut in butter with food processor or mixer until mixture
resembles coarse meal. Process cottage cheese in food processor or
blender until smooth. Add cottage cheese, eggs, vanilla, raisin mixture,
and walnuts to dry ingredients. Stir until moistened. Shape dough into big
ball. Turn dough out on floured surface and knead until smooth (2
minutes), adding more flour if necessary. Roll dough to form oval
about12x8 1/2-inches. Brush dough with 1 tablespoon melted butter. Fold
long side of dough over to within about 1 1/2 inches of the opposite side.
Place on a parchment-paper-lined baking sheet.

Bake at 350 degrees for about 45 minutes or until lightly browned. Brush
with remaining melted butter. Transfer stollen to wire rack to cool.

TO PREPARE THE ICING:
Combine powdered sugar and milk. Stir until smooth. Drizzle over cooled
bread.

Garnish with candied cherries and almonds.

Makes 1 loaf
Adapted from source: Marbalet

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