Ingredients:
1 package dry active yeast
2/3 cup warm milk 110 degrees
2 eggs
1/2 cup sugar
1/2 teaspoon salt
1 stick butter, softened
1 half cup sour cream
4 tablespoons rum
2 1/2 cups all purpose flour
2 teaspoons cardamom
2 teaspoons mace
1 teaspoon vanilla
1 cup sliced almonds
1 cup currants or dried cranberries
4 oz candied lemon peel
4 oz candied orange peel
6 oz marzipan
4 oz melted butter
2 cups powdered sugar
Dusting of cinnamon

How to make this recipe:
In a small bowl, dissolve yeast in warm milk. Let stand until foamy -- about 10 minutes. In a large bowl, combine the yeast with the eggs, sugar, salt, butter, sour cream, spices, vanilla, rum and beat well. Add flour in two batches, incorporating well. Turn out onto a floured board and knead the almonds, currants, lemon

Peel and orange peel into the dough. Use extra flour if too wet. Place in a large oiled bowl and let rise in a warm place until doubled in size-about one hour. Punch down and roll out into a rectangle. Brush melted butter on rectangle. Roll marzipan into a rope and place in the middle. Fold outer edge into center on one side.

Fold other edge over making a lip one inch higher in the center than the other side. Place on a lightly greased baking sheet. Cover with clean cloth and allow to rise again. Bake in a 350 degrees F until golden, about 30 minutes. While just out of the oven, puncture stollen with a wooden skewer all over and brush with melted butter. Dust with powdered sugar. Cool. Dust with powdered sugar once more and sprinkle lightly with cinnamon

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