1 c. raisins
1 c. mixed candied fruit
1/4 c. orange juice
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1 c. butter (or butter blend)
2 pkgs. yeast
1/2 c. warm water
5 c. all-purpose flour
2 eggs (or egg substitute)
1 tsp. grated lemon peel
1 c. blanched almonds

Combine fruits and raisins in orange juice and set aside. Scald milk; add butter, sugar and salt. Cool to lukewarm. Sprinkle yeast in warm water and stir until dissolved. Combine yeast and milk mixture, eggs, 2 cups flour and lemon peel. Beat with mixer until smooth.

Stir in almonds, fruit, and remaining flour and mix well. Turn onto a lightly floured board and knead until smooth (may have to knead in some more flour). Place in a greased bowl and let rise until doubled in bulk (about 2 hours). Punch down and knead slightly. Let rest 5 minutes.

Divide dough into 3 pieces. Shape into small loaves (or braid pieces together for one loaf). Let rise again for about 1 1/2 hours. Bake in 350 degree oven for 30-40 minutes or until golden brown.

FROSTING:

1 c. confectioners sugar
1 tbsp. cream or milk

Combine and mix until smooth. Spread on warm stollen and sprinkle with slivered almonds and candied cherries.