This German Christmas Cake, or Stollen, is one of my favorite holiday traditions. It’s filled with rum-soaked raisins, candied fruit, almonds, and a soft marzipan center that makes every slice special. I love how it fills the kitchen with the smell of Christmas.
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Why This Recipe Stands Out
I bake this German Christmas Cake every December, and it never fails to bring that cozy holiday feeling into my kitchen. Here’s what makes it so special:
- Rich Holiday Flavor: Every bite is full of rum-soaked raisins, candied fruit, and almonds. The mix of citrus, vanilla, and cinnamon gives it that warm, festive flavor I love, just like in this Simnel Cake (British Easter Fruit Cake).
- Soft and Buttery Texture: The yeast dough makes this cake tender and light, while the butter keeps it rich and moist. It’s the kind of texture that feels like a cross between bread and cake—perfect with a cup of tea.
- That Hidden Marzipan Center: The marzipan log tucked inside melts slightly as it bakes, adding a sweet almond layer that makes every slice special. It’s a little surprise in the middle that always gets compliments.
- Make-Ahead Friendly: This cake actually gets better with time. Letting it rest for a couple of weeks deepens the flavor and keeps it moist, so it’s ideal for planning ahead during the busy holiday season.
- A True Christmas Tradition:In Germany, no Christmas table is complete without Stollen. It’s a beautiful, sugar-dusted loaf that looks as festive as it tastes—much like the almond-filled Banketstaaf (Dutch Christmas Log).
Key Ingredients
- Mixed Raisins – These add natural sweetness and chewy texture to the dough. I like to soak them in rum overnight so they become plump and flavorful.
- Mixed Candied Fruit – A colorful mix of candied pineapple, mango, or papaya gives the cake a festive look and a sweet, fruity bite. You can use any candied fruit you like or even chopped dried apricots.
- Almonds – Chopped almonds bring a nutty crunch that balances the sweetness of the fruit and marzipan. Toast them lightly for extra flavor if you have time.
- Marzipan – The soft almond paste rolled into the center gives the Stollen its signature rich and sweet core. Almond paste works just as well if that’s what you have on hand.
- Rum – Used to soak the raisins, rum adds depth and warmth to the flavor. You can substitute orange juice for a non-alcoholic version.
- Active Dry Yeast – This is what makes the dough rise and gives the cake its soft, bread-like texture. Make sure it’s fresh for the best results.
- Sugar – Adds sweetness and helps activate the yeast. A little extra is used for coating the baked Stollen.
- Milk – Warm milk helps dissolve the yeast and keeps the dough soft and tender.
- Flour – The base of the dough, providing structure and body. Sift it before mixing for a lighter texture.
- Eggs – They enrich the dough and help bind everything together, giving the cake a soft crumb.
- Butter – Adds richness and flavor to the dough and is also brushed over the baked Stollen to keep it moist. Use unsalted butter at room temperature for easy mixing.
- Vanilla Extract – Adds a gentle sweetness and aroma that ties the flavors together.
- Lemon Juice and Zest – Brightens the flavor and adds a hint of citrus that complements the fruit and almonds.
- Cinnamon Powder – Brings a warm, cozy spice that makes the Stollen taste like Christmas.
- Icing Sugar – Generously dusted over the finished cake, it creates a snowy coating that keeps the Stollen moist and gives it its classic festive look.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I like to mix things up with whatever dried fruit I have on hand. Try swapping some of the raisins for chopped dried apricots, cranberries, or cherries for a slightly tangier flavor.
- Nut Choices: Almonds are classic, but you can also use hazelnuts, pecans, or walnuts. Toast them lightly before adding for extra crunch and aroma.
How to Make German Christmas Cake
Step 1: Combine raisins and rum in a small bowl. Cover and let sit overnight or for at least 4 hours to soak.
Step 2: Warm the milk to about 115°F. In a small bowl, mix the milk with 1 tablespoon of sugar and the yeast. Let stand for 15 minutes until foamy.
Step 3: In a large mixing bowl, combine flour, remaining sugar, salt, butter, yeast mixture, and eggs. Mix with a dough hook on medium speed until the dough is smooth and elastic.
Step 4: Cover the bowl with a towel and let the dough rise in a warm place for 40–60 minutes, or until doubled in size.
Step 5: While the dough rises, finely chop the almonds and candied fruit if needed.
Step 6: Once the dough has doubled, knead it for a few minutes in the same bowl. Add soaked raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla, and cinnamon. Knead again until all ingredients are evenly incorporated.
Step 7: Cover the dough with a towel and let it rise again in a warm place for 2½–3 hours. During this time, knead it once or twice to keep the texture even.
Step 8: Transfer the dough to a lightly floured surface. Divide it in half and roll each piece into a rectangle about 9 by 10 inches.
Step 9: Divide the marzipan into two pieces and roll each into a 9-inch log.
Step 10: Use a rolling pin to make a shallow indentation lengthwise in each rectangle, slightly off-center. Place a marzipan log in each indentation and fold the wider side of the dough over to cover it.
Step 11: Place both loaves on a parchment-lined baking sheet. Let them rest at room temperature for 30 minutes.
Step 12: Preheat the oven to 390°F. Bake the Stollen for 15 minutes, then reduce the temperature to 335°F and continue baking for 45 minutes without opening the oven door.
Step 13: Remove the baked Stollen from the oven. Brush generously with melted butter on all sides, including the bottom.
Step 14: Sprinkle the loaves generously with icing sugar while still warm. Let them cool completely.
Step 15: Once cooled, wrap each Stollen tightly in plastic wrap, then in foil. Place in a zipper bag and store in a cool, dry place for 2–3 weeks to allow the flavors to develop.
For full list of ingredients and instructions, see recipe card below.
Frequently Asked Questions
Yes. If you prefer not to use alcohol, you can soak the raisins in orange juice or apple cider instead. It will still give the fruit a lovely flavor and keep it soft.
Marzipan is traditional, but you can skip it if you prefer a simpler loaf. The cake will still be rich and full of fruit flavor, just without the sweet almond center.
Yes you can since they're practically the same. The only difference is that almond paste contains less sugar and more almonds and marzipan contains more sugar and less almonds. This is a brand of marzipan and almond paste that I use all the time in my baking recipes.
Letting the Stollen sit for a couple of weeks allows the flavors to blend and the texture to soften. It’s worth the wait because the cake becomes more aromatic and moist over time.
Slice it thickly and serve it with coffee, tea, or mulled wine. It’s also lovely toasted lightly with a bit of butter for breakfast or an afternoon treat.
Yes. Wrap it tightly in plastic and foil, then freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
Stored in a cool, dry place and wrapped tightly in plastic and foil, Stollen stays fresh for 2–3 weeks. The sugar coating helps seal in moisture, so it actually improves in flavor as it rests.
More Holiday Recipes You'll Enjoy
- Christmas Fruit Cake Recipe – This Christmas Fruit Cake recipe is exactly what you would expect from crowd-pleasing Christmas dessert. It's festive, flavorful and amazingly delicious.
- Finnish Christmas Cookies (Joulutorttu) – Joulutorttu are traditional Finnish Christmas Cookies made in a shape of pinwheel and filled with a delicious prune jam. Crispy, cute and so good!
- Gerbeaud Cake (Traditional Hungarian Dessert) – Shortcrust pastry layers are smothered with almond jam-walnut filling and covered with rich dark chocolate. This HUNGARIAN GERBEAUD CAKE is moist and so delicious! It makes a big batch and is perfect for potlucks, picnics or other special occasions. I have no doubts you'll love it!
- Hausfreunde Cookies With Caramelised Cashews – Layers of crispy shortcrust pastry are slathered with apricot jam and covered with sweet almond paste. Dipped in rich dark chocolate and devoured in no time.
Recipe
Stollen Recipe
Ingredients
Click on the highlighted link to purchase the ingredients
- 9 oz mixed raisins
- 2 handfuls mixed candied fruit (such as pineapple, mango, papaya)
- 7 oz almonds chopped
- 7 oz Marzipan* See the notes
- 2 oz rum
- 14 grams active dry yeast
- 4 oz sugar
- ⅞ c milk
- 3 c + 2 tbsp flour sifted
- 2 eggs
- 2 sticks + 1 tbsp butter (at room temperature) + a few tablespoons more for coating baked Stollen
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 lemon juiced and zested
- ½ teaspoon cinnamon powder
- 4 tablespoon icing sugar for dusting for dusting Stollen* (See the notes)
Instructions
- In a small bowl combine raising and rum. Let it stay overnight or at least 4 hours.
- In a small bowl combine warmed to 115 F milk, 1 tablespoon of sugar and yeast. Leave it to rise, about 15 minutes.
- Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic.
- Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size.
- Meanwhile, finely chop the almonds (if using whole almonds) and candied fruit.
- When the dough doubles in size, in the same bowl knead it for a few minutes. Then add raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla and cinnamon. Knead the dough again until all ingredients are incorporated and the dough is elastic. Cover with a towel again and leave in a warm place to rise for 2.5 - 3 hours. During this time, knead the dough 1-2 more times.
- Remove the dough from the bowl and place it on a lightly floured surface.
- Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc.
- Divide marzipan in 2 and roll out each piece into a 9 inch long log.
- Using a rolling pin, make the indentation in the dough lengthwise, slightly off-center.
- Place marzipan log in the indentation and cover marzipan with the wider side of the dough.
- Repeat with the other piece of dough and transfer Stollen on a parchment lined baking sheet and leave it in room temperature for 30 minutes.
- Meanwhile, preheat the oven to 390 F.
- Bake Stollen for 15 minutes, then reduce the temperature to 335 F and bake for another 45 minutes. (Don't open the oven door during this time).
- When Stollen is ready, remove it from the oven and very generously coat with melted better from all sides even from the bottom.
- Very generously sprinkle Stollen with icing sugar and let it cool.
- Tightly wrap in plastic, then foil, place in a zipper bag and store in a cool dry place for 2-3 weeks.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Oana says
I love this dessert! It's not something to eat very often in Romania, but it's nice to discover new traditions around the world!
Iryna says
Thanks for your comment Oana! Stollen is a really delicious German dessert. I haven't made any Romanian recipes yet. Definitely need to fix this:)
Jacqueline Meldrum says
That looks fabulous. Perfect for guests over the Christmas period.
Iryna says
Thank you Jacqueline!
Chris Collins says
I've never had German Christmas cake before, but it looks so so delicious! Will definitely have to make it!
Iryna says
Thanks Chris! It's a very delicious Christmas treat indeed!
holly says
what a lovely recipe to enjoy with family over the holidays!
Iryna says
Thanks Holly!
Lisa Huff says
I bet this smells amazing! Loving all the different flavors and textures going on with the fruits and nuts!
Iryna says
Thanks Lisa!
Elaine Benoit says
Looking at your recipe made me miss my Grandmother!! She used to make stollen all the time around the holidays!! What a delightful and delicious looking dessert! I can't wait to make it!
Iryna says
Thanks Elaine!
Wendy says
I love this recipe! It worked out so nicely but it was all eaten before I could even store it away! Where do you recommend storing it - fridge or room temperature?
Iryna says
Wendy, I'm happy to hear your liked the recipe.
There are many ways to store Stollen. You can either wrap it in plastic and keep at room temperature for up to 3 days. Or, after you baked the loaves, generously coated them with butter and icing sugar, tightly wrap in a freezer wrap (waxed brown paper) or plastic and store in a cool dry place (like basement) for 2-3 weeks.
You can also freeze it for up to 2-3 months. Again, wrap tightly in a plastic wrap and when ready to serve, thaw in the fridge overnight or defrost in a microwave. Hope this helps!
Kulia says
So tasty it looks!
Iryna says
Thank you:)