This recipe is a favorite traditional Christmas treat for the family holidays. Besides being tasty it keeps moist longer and is much less trouble to make than most.

2 1/2 c. flour
2 tsp. baking powder
3/4 c. sugar
1/2 tsp. salt
1/2 tsp. mace
Crushed seeds of 5 to 6 cardamom pods
3/4 c. ground blanched almonds
1/2 c. butter
1 c. softened cream cheese
1 egg
1/2 tsp. vanilla and/or almond extract
2 tbsp. brandy
1/2 c. currants
1/2 c. golden raisins
1/4 c. chopped candied lemon peel
Melted butter, optional
Confectioners' sugar

Sift together the flour, baking powder, sugar, salt, mace and crushed cardamom seeds. Stir in the ground almonds. Cut the butter in with a pastry blender until the mixture resembles coarse sand.

In a blender, cream the egg with the cream cheese, vanilla, and/or almond extract and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture, until everything is well-blended.

Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes, just until it is smooth. Shape it into an oval, about 10 inches long and 8 inches wide. With the blunt edge of a knife, crease it just off center, lengthwise. Fold the smaller side over the larger and place the stollen on an ungreased baking sheet.

You may want to brush it lightly with melted butter before baking. Bake the stollen in a preheated 350 degree oven for about 45 minutes. Allow it to cool slightly before dusting it with confectioners' sugar.