Dessert

Stollen Wreath Cake Recipe

ByJack Voss December 5, 2025December 5, 2025

Introduction

This Stollen wreath cake is a festive and delightful treat that combines the rich flavors of marzipan, dried fruits, and nuts in a beautifully decorated ring shape. Perfect for holiday celebrations, it brings a touch of tradition and a lot of flavor to your table.

The image shows a round, brown bundt cake with a smooth white icing layer flowing unevenly over the top, creating a soft texture. The icing is decorated with several green holly leaf shapes that have a textured surface for a realistic look, and small shiny red berry clusters placed in groups on top of the leaves and icing. A single slice is cut out and placed near the cake, revealing a yellow interior with small dark bits embedded inside, hinting at fruit or nuts. The cake sits on a white, floral-patterned plate, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

175g butter, softened
250g golden caster sugar
3 large eggs
200g plain flour
1½ tsp vanilla extract
2 tsp almond extract
75g ground almonds
170g pot soured cream
1½ tsp baking powder
50g shelled pistachios, roughly chopped
140g sultanas
50g toasted flaked almonds
50g red glacé cherries, sliced, plus about 9 whole for decoration
50g mixed peel
250g marzipan
350g fondant icing sugar, sifted
About 100g green Regal-Ice Ready to Roll icing (or white mixed with green food colouring)
Edible green glitter or sprinkles

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Grease and lightly flour a 1.4-litre Bundt tin.
Step 2: Beat the butter and sugar together until very light and fluffy.
Step 3: Add the eggs along with a handful of flour and beat them in, then stir in the vanilla and almond extracts.
Step 4: Add half of the remaining flour, half the ground almonds, half the soured cream, and all the baking powder, then beat to combine.
Step 5: Mix the remaining flour with pistachios, sultanas, the rest of the ground almonds, flaked almonds, sliced cherries, and mixed peel.
Step 6: Stir the dry fruit and nut mixture into the cake mixture with the remaining soured cream.
Step 7: Spoon the batter into the prepared tin, spread evenly, and bake for 50 minutes or until a skewer inserted in the center comes out clean.
Step 8: Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 9: Roll the marzipan into a long sausage shape to fit on top of the cake as a ring. Place it on the cake, join the ends, and press lightly to secure.
Step 10: Mix the fondant icing sugar with water little by little until you achieve a thick but spreadable consistency. Spoon this icing over the marzipan ring, letting it drip slightly down the sides.
Step 11: Shape the green icing into holly leaves, dust with edible glitter or press on sprinkles, and arrange them on top of the cake. Use the whole glacé cherries as holly berries to complete the decoration.

Tips & Variations

Use white icing mixed with a few drops of green food colouring if you don’t have ready-to-roll green icing.
For a nut-free version, omit the almonds and pistachios and substitute with extra dried fruit like cranberries.
Wrap the cake in plastic wrap once cooled to keep it moist during storage.

Storage

Store the Stollen wreath cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, thaw at room temperature and enjoy as is or warm gently in a low oven.