Stollen Cake

2. Stir in the yeast and 1 tsp of the sugar. Leave in a warm place for approximately 10 minutes until it becomes frothy.

3. Sift the flour and salt into a bowl and stir in the remaining sugar. Pour in the yeast mixture, the butter and the egg.

4. Mix with a wooden spoon until the mixture resembles a soft dough.

5. Turn the dough on to a floured surface and knead for 5-10 minutes. If you have a mixer with a dough hook attachment, work the dough for 5 minutes until smooth and elastic. Place in a greased bowl and cover with greased polythene. Leave in a warm place until it doubles in size and springs back when pressed (1-2 hours). Combine the dried fruit with the lemon zest and juice and alcohol of your choice and leave to soak.

6. To make the marzipan, place the ground almonds and sugar in a bowl and beat in the egg yolk and lemon juice with a spoon to make a smooth paste. Wrap in greaseproof paper until needed.

7. Drain the fruit mixture well and stir in the almonds. Turn the dough on to a floured surface and knead lightly, adding the fruit and nuts into the dough until everything is evenly distributed.

8. Roll the dough out to a 20 x 25cm/8 x 10in oblong. Make a dip lengthways along the centre. Shape the marzipan into a log 20cm/8in long and place in the dip on the dough.

9. Fold one side over the marzipan into the middle and then fold the other end over into the middle. Roll the dough over and seal the ends together.

10. Place the dough on a greased baking sheet and cover with oiled polythene. Leave in a warm place until it has doubled in size.

11. Preheat the oven to 180C/350F/gas mark 4. Cook for 30 minutes or until well risen and golden. Cool on a wire rack. Brush with melted butter and dust with icing sugar. Cool and wrap in greaseproof paper and foil and store in an airtight container.