Thank you!

Will try to get a recipe of Stollen to go with it.

Yes, here it is:

Ginger-Orange Stollen
Yield: 2 to 4 loaves (24 to 32 servings)
Time: About 6 hours, mostly unattended, plus time to let the stollen sit before serving

1 cup golden raisins
1 cup dried cherries
1 cup chopped crystallized ginger
1 cup sliced or slivered almonds
⅔ cup orange liqueur (like Grand Marnier or Cointreau)
1¾ cups (3½ sticks) butter
⅓ cup milk, preferably not skim
4 cups all-purpose flour
1 cup sugar
1 tablespoon grated orange zest
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar

1. Combine the raisins, cherries, crystallized ginger, almonds, and orange liqueur in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.

2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine the flour, ¼ cup of the sugar, the orange zest, the yeast, 1 teaspoon of the ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture and stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.

3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.

4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.

5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt the remaining ¾ cup (1½ sticks) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Combine the remaining ¾ cup sugar and 1 teaspoon ground ginger and sprinkle over the stollen. Cool thoroughly. Sprinkle the powdered sugar all over the stollen, pressing lightly to help it stick. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving.

Courtesy of Slate:
http://www.slate.com/blogs/browbeat/2011/12/21/stollen_the_best_christmas_bread_you_re_probably_not_making.html

Which I got to courtesy of Tea at Trianon:
http://teaattrianon.blogspot.fr/2014/12/stollen.html

That sounds yummy!

Wow, Hans. That sounds good. As do the brownies and peanut better cookies of course 😉

I have never baken it, but eaten it.

In baking, I am into bread and into sponge cake, mainly.

One more, for any feast, but not sure it counts as baking since involving no oven:

* butter
* sugar
* cacao (or however you spell it in English)
* oat flakes

Mix in that order. Form small balls (one inch rather than two across). Dip in cocos flakes. Put into fridge to solidify.

Oh man, that sounds good!

But don't know what to call them in English.

SWedish negerbollar has two problems with direct translation.

Negro MIGHT in English sound offensive (they are trying to push that "neger" in Swedish is, but we have not had black slaves for centuries and a neger is more likely to be a free African from Tanzania or Kenya as someone with slave ancestry). And in Swedish "bollar" never refers to male anatomy. Unlike the English word also used for pingpong balls (about the size of this dish), socker balls, tennis balls.

How about Afropellets?

Those sound amazing! They sound a little like no-bake cookies.

* cacao (or however you spell it in English)

😆 Honestly, I'm more comfortable with European spelling than American. I suppose it's because of all the European books I've grown up on. 🙂

@hansgeorg: They kind of sound like a sort of "haystack" cookie, though most of the ones I've seen are more pretzel- or coconut-oriented.

OK, chocolate haystack, then?

Supposing the haystack ones you mentioned are not baked in oven.

Yeah, they're refrigerated. They're supposed to harden, but sometimes they don't. They're good either way, though. 😀 My mom makes them with quick oats (y'know, the kind you mix with water and pop in the microwave).

I pretty sure they aren't baked.... For sure not the pretzel sort.

well, in that case, the proper way of calling my recipe is chocolate flavour haystack cake!

Wow. Need to try these sometime. I should contribute something soon, but I don't have my recipes with me. I have a really good one for lemon curd. I love that one.

Here's one that an aunt gave me for Cranberry Lemon Cake. And it's delectable.

ingredients:
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup sour cream
- 2 tbsp finely grated lemon zest (from 2 lemons)
- 1/4 cup fresh lemon juice (from 1 lemon)
- 1 tsp vanilla
- 1/2 cup butter (erm, possibly a little more... my aunt forgot to include the measurement)
- 1 1/4 cups sugar
- 4 eggs, room temperature
- 1 1/2 cups fresh cranberries

glaze:
- 1/4 lemon juice
- 1 cup icing sugar (or until the thickness you desire)

instructions:
1. Preheat oven to 325 F. Grease a 9x5-inch loaf pan or line with parchment paper.
2. Sift together flour, baking powder, baking soda, and salt. Set aside.
3. Whisk together sour cream, lemon zest, lemon juice, and vanilla. Set aside.
4. In the large bowl of a standing mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 mins. Beat in eggs, one at a time, until fully incorporated.
5. Reduce speed and alternatively beat in 2/3 of flour mixture, followed by 1/2 of sour cream mixture. Repeat and end with the last 1/3 of flour mixture. Pause the mixer occasionally to scrape down the sides of the bowl. Use a spatula to gently fold in cranberries.
6. Spoon batter into pan and bake 55-60 mins, until top springs back when lightly pressed or a toothpick inserted in the cener comes out clean. Cool 5 mins in pan, then transfer to a cooling rack. Cool completely before icing.
7. For the glaze, whisk together lemon juice and icing sugar until there are no lumps, then drizzle over cooled cake.