Stollen Wreath Cake Recipe

In a bowl, combine the flour, baking powder, and salt. Set aside.

In a separate bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the vanilla extract, egg, and milk until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.

In a small bowl, combine the dried mixed fruits, chopped almonds, and rum (if using). Let it sit for 10 minutes to allow the fruits to plump up.

Preheat the oven to 350°F (175°C).

Roll out the dough into a large rectangle shape, about 1/4 inch thick.

Spread the marzipan evenly over the dough, leaving a border around the edges.

Sprinkle the soaked dried fruit mixture over the marzipan.

Carefully roll up the dough, starting from one of the long edges, to form a log shape.

Transfer the log onto a parchment-lined baking sheet and shape it into a wreath shape, connecting the ends.

Bake for 45 minutes, or until golden brown and cooked through.

Allow the cake to cool on a wire rack.

Once cooled, dust with powdered sugar before serving.