Stollen wreath cake

Stollen wreath cake

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(1 ratings)

Prep: 1 hr Cook: 50 mins


Cuts into 12 slices
The sweet German fruit and marzipan loaf recipe is adapted into a gorgeous wreath cake with decorative fondant holly icing and almond marzipan

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal667
  • fat27g
  • saturates11g
  • carbs96g
  • sugars85g
  • fibre2g
  • protein8g
  • salt0.5g
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  • 175g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g golden caster sugar
  • 3 large egg
  • 200g plain flour
  • 1½ tsp vanilla extract
  • 2 tsp almond extract
  • 75g ground almond
  • 170g pot soured cream
  • 1½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g shelled pistachio, roughly chopped
  • 140g sultana
  • 50g toasted flaked almond
  • 50g red glacé cherry, sliced, plus about 9 left whole to decorate
  • 50g mixed peel

To decorate

  • 250g marzipan



    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 350g fondant icing sugar, sifted
  • about 100g green Regal-Ice Ready to Roll icing (or use white mixed with green food colouring)
  • edible green glitter or sprinkles


  1. Heat oven to 180C/160C fan/gas 4. Grease and lightly flour a 1.4-litre Bundt tin. Beat the butter and sugar until very light and fluffy. Add the eggs with a handful of flour and beat in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all of the baking powder and beat in.

  2. Mix the rest of the flour with the pistachios, sultanas, remaining ground almonds, the flaked almonds, cherries and mixed peel, then stir into the cake mixture with the remaining soured cream. Spoon into the tin, spread to level and bake for 50 mins until a poked-in skewer comes out clean. Remove from the oven and leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.

  3. To decorate, first roll the marzipan into a sausage shape long enough to sit on top of the cake in a ring. Position it on top and squeeze the two ends together, then press down a little to help it stick in place. Mix the fondant icing sugar with enough water to make a thick but spreadable icing – add the water little by little, so you don’t end up with a really runny icing. Spoon the icing over the marzipan ring, letting it dribble down the sides a little. Shape the Regal-Ice Icing into holly leaves and dust with green glitter or press on green sprinkles. Arrange on top of the cake, using the whole glacé cherries as the berries.

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Comments (2)

LizzieColledge's picture

Being from Austria I can happily report that this gorgeous wreath does not taste very much like Stollen, for which I am very glad! I had people asking for the recipe after the first bite.

Changes: Substituted mixed peel with dried apricot since some people find mixed peel bitter. For the mixing: You can mix all the soured cream, ground almonds, fruit and nuts and flour in in that order without making a fuss with separating it. I did fold (rather than beat) fruit and flour in though.

steve1cath's picture

Made this at the weekend for a party, and it went down a storm. I have to admit I did change it slightly. I put half the mixture in the tin, then the 'sausage' of marzipan, and put the rest of the cake mix on top. To decorate, I just stamped out festive shapes from fondant icing and glued them in place with apricot jam and added a few half glace cherries.

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