• In a small bowl, combine the raisins, currants, candied orange peel, candied lemon peel, almonds, and rum. Stir until the mixture is evenly coated with the rum. Cover the bowl and set it aside for at least two hours. For more intense flavor, assemble the fruit and nut mixture a day in advance.
• In a small saucepan, heat the milk until it is lukewarm. Remove the pan from the heat, and whisk the yeast and 2 tablespoons of the sugar into the milk. Proof the yeast by waiting for 10-15 minutes, or until the yeast begins to bubble. 
• Combine the flour, remaining sugar, eggs, butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon in the bowl of a stand mixer fitted with a dough hook. 
• Turn the mixer on to medium speed, then slowly add the milk with the dissolved yeast into the bowl. Continue mixing for around 5 minutes until the dough forms a ball that no longer sticks to the side of the bowl. Remove the dough from the mixing bowl, and form it into a ball. Lightly spray the bowl with oil, then return the dough to the bowl. Cover the bowl with plastic wrap or a wet dishtowel.  Place the dough into a warm place and allow the dough to rise, for an hour to an hour and a half, or until the mixture has doubled. 
• Add the fruit and nut mixture to the bowl, and mix until the fruit is evenly distributed into the dough. Take care not to overmix. 
• Turn the dough out onto a floured surface and cut it into two halves. If the dough is too sticky, add more flour. Press or roll each piece into an oval that is approximately 1″ thick. If you are adding marzipan, roll it into a log, cut it in half and place it in the center of the dough. Fold the dough over the marzipan, then gently pinch the edges, so that the marzipan is completely encased in the dough.
• Line a baking sheet with parchment paper and place the two loaves on the sheet. Loosely tent them with plastic wrap or a proofing bag, giving the dough a second rise for another 45-50 minutes.  
• While the dough is rising, preheat the oven to 350° and place a rack at the center of the oven. 
• Bake the stollen for around 30-40 minutes, until golden brown, and until a toothpick inserted into the center of the loaf comes out clean. 
• Remove the stollen from the oven. While the loaves are cooling, melt the butter in a microwave-safe bowl. Use a toothpick to poke holes all over the surface of the loaves, then brush them generously with butter. Place the powdered sugar in a sieve and dust each loaf until it is completely coated and white. 
• Serve it with our Evangeline Pinot Noir. The loaves can be made well ahead of your gathering and will keep for up to two weeks if tightly wrapped in aluminum foil or plastic wrap.

• In a large mixing bowl, toss together the flour, salt, and sugar. Add the butter and shortening. Cut the fat into the flour by using your thumbs and index fingers to smear the butter and shortening into sheets. Continue mixing by hand until the dough just comes together, there should be larger pieces of fat left in the dough.
• Gently incorporate the water by sprinkling it over the top of the dough a couple of tablespoons at a time. It’s important to stop mixing when the dough just comes together, it should feel very tender to the touch. 
• Divide the dough into two balls, turn them out onto a floured surface and flatten them into discs, then wrap them in plastic wrap and chill. 
• While the dough is chilling, peel, core, and slice the apples. 
• Position a rack in the center of the oven and preheat to 425°.
• Melt the butter in 12” sautée pan over medium-high heat. Sauté the apples until they just start to brown, then add the sugar, a pinch of salt, and the lemon juice. Taste the apples to adjust the balance between the tartness and sweetness of the mixture. Add the flour, cinnamon, grated nutmeg, and lemon zest. Stir until the flour begins to thicken. Set aside. 
• Remove the dough from the refrigerator. Unwrap one of the discs and roll it out until it is 1/8” thick. If the dough begins to stick, sprinkle it with flour. Fold the dough into quarters and set it aside. Roll out the second disc. 
• Position the dough into the bottom of a 12” pie plate. Mound the apple mixture into the center of the pie plate and cover it with the second round of dough. Trim the excess dough with a pair of kitchen shears, leaving a 1/2” overhang. Tuck the edges of the dough under, then press them together to create a seal. Shape the edges of the dough as desired.
• Cut four 1” vents in the top for steam. Using a brush, apply an egg wash to the top of the dough and sprinkle it with Turbinado sugar. 
• Place the pie on a baking sheet and bake for 15 minutes, reduce the heat to 350° and bake for another 40 to 45 minutes or until the crust is golden brown and the filling is bubbling. Cool the pie on a rack for 2-3 hours before serving. 

Directions

1. Preheat your oven to 350°F. Grease or line a 9×13-inch baking pan and set it aside.
2. In a large bowl, place the flour, baking powder, baking soda, salt, spices, and granulated sugar and whisk to combine well.
3. Add the brown sugar and mix to combine, breaking up any lumps.
4. Add the melted butter, oil, beaten eggs, water, and vanilla, and mix to combine. The batter will be relatively thick, but soft.
5. Toss the remaining brown sugar and plums together and place on the bottom of the baking pan. Scrape the batter into the prepared pan and spread it into an even layer with a moistened spatula. Shake the pan back and forth a bit to ensure even distribution of the batter.
6. Place the cake in the center of the preheated oven and bake until set in the center, about 25 minutes. A toothpick should come out mostly clean (never wet; may have a few moist crumbs attached).
7. Remove the pan from the oven and allow the cake to cool completely in the pan completely. It will take about 45 minutes at room temperature until completely cool.
8. Once the cake is cool, dust the top of the cake with a thin layer of (the optional) confectioners’ sugar. Slice into squares and serve with caramel sauce

Cardamom Caramel Directions

1. Heat sugar in a heavy bottomed saucepan over medium high heat using a heat resistant spatula, slowly stirring as sugar begins to turn to a liquid.
2. As it turns an amber color, remove from heat and slowly fold in the heavy cream and cardamom.
3. Once incorporated, return to heat and cook until caramel is thick and viscous

Preheat the oven to 375° and place a rack at the center of the oven.

While the oven is heating, chop the chocolate and butter into small pieces, and place them in a stainless steel mixing bowl. Fill a small saucepan halfway full with water and heat until the water comes to a simmer. Place the mixing bowl on top of the saucepan. Melt the chocolate and butter together, stirring frequently, until the mixture is smooth.

Remove the mixing bowl from the heat and whisk in the sugar. Add the eggs, one at a time, and whisk until they are incorporated into the batter. Stir in the cocoa powder and mix, until just combined. Pour the batter into the cake pan and bake for 25 minutes or until a knife inserted into the center comes out clean.

Cool the cake on a rack, then turn it out onto a pedestal. Dust with cocoa powder and sprinkle with sea salt if desired. Arrange fresh raspberries on the top of the cake and serve.