Quarkstollen

• 375g raisins
• 100ml rum
• 500g flour
• 1 tbsp baking powder
• 150g sugar
• 1 pinch of salt
• 4 drops almond extract
• 1 pinch ground cloves, ground nutmeg, ground cinnamon and powdered ginger
• 2 eggs (beaten lightly)
• 200g soft butter
• 250g Quark (or sour cream)
• 250g ground almonds
• 100g candied lime pieces
• 100g candied orange pieces
• 50g butter (melted)
• 25-50g powdered sugar

1. Soak raisins in rum overnight.
2. Next day
3. Preheat oven to 220C, turn down to 180C to bake.
4. Mix in large bowl:
5. flour, baking powder, sugar, salt, almond extract, eggs, butter, quark (or sour cream) and almonds.
6. With food processor (or hand-held beaters) with dough hook(s) set on low at first, then high until dough is smooth.
7. Then knead by hand on floured surface until just not sticky . You may need to add more flour.
8. Then knead in candied fruit.
9. Shape into log. Place on buttered (or use baking parchment paper) baking tray.
10. Place in oven (remember to turn down now) for 55 minutes approx.
11. When done, remove from oven and brush with melted butter and sprinkle powder sugar over-top. Repeat when cool with remaining butter and powdered sugar

raisins, rum, baking powder, sugar, salt, drops almond, ground cloves, eggs, butter, ground almonds, butter, powdered sugar

Taken from www.epicurious.com/recipes/member/views/quarkstollen-50069835 (may not work)