German christmas stollen

Soak 150g (5.30 oz) raisins and 150 g (5.30 oz) of dried cranberries in 200ml (6.7 oz) of dark rum for 24 or at least 5 hours (regular rum, tea, orange juice will also work). You can add candied fruit, such as orange or lemon peel. Before cooking, strain off the excess rum.

1. Whip the butter and sugar until smooth and fluffy, add the egg, and whip; add cottage cheese and once again beat until smooth.
2. Add the vanilla seeds, orange juice, zest, and combine. Add the flour and knead the dough.
3. Finally, add raisins and dried cranberries, previously strained. Do not pour rum into the dough! If the dough is too sticky and difficult to work with, sprinkle some more flour.
4. Shape the loaf by first making a circle and then folding it almost in half so that the bottom edge comes out from under the top.

1. Turn on the oven to 347°F (175°C), top/bottom heating, no fan.
2. Place the dough on a pan lined with baking paper and into the preheated oven for 40-45 minutes. Check the fruitcake for doneness with a skewer.

1. When the fruitcake is almost ready, melt the butter. Immediately after baking, put the melted butter on the Stollen using a silicone brush.
2. Cool at room temperature, covering the loaf with a tea towel. Sprinkle the cooled Stollen generously with powdered sugar.