Jo Pratt's Apricot and Ginger Stollen

This German speciality, is a wonderfully light but rich cross between bread and cake, with a rich seam of marzipan running through the middle, which adds a wonderful flavour

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   Sieve the flour, salt, mixed spice and cinnamon into a large mixing bowl. Using your fingers, lightly rub in the butter. Add the yeast, caster sugar, dried fruit, ginger, almonds, egg and enough of the milk to form a soft but not sticky dough.
   
   Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is soft and elastic. Place in a lightly oiled bowl and cover loosely with a damp tea towel. leave in a warm place for about 2 hours, or until the dough has doubled in size.
   Preheat the oven to 180C/160C fan/gas 4.
   
   Turn the risen dough out onto a lightly floured surface and knead gently. Shape into a long oval, about 30cm x 15cm (12in x 6in) and 1cm (½in) thick.
   
   Roll the almond paste/ marzipan into a long sausage shape just a little shorter than the dough, and place in the middle.
   
   Fold the dough over to enclose the almond paste/marzipan, like a sausage roll, and tuck in the ends.
   
   Place on a lightly oiled baking tray, sealed side down, and cover again with a damp tea towel. Leave in a warm place for 30 minutes.
   
   Remove the tea towel, and place the stollen in the oven for about 40 minutes until the top is golden brown.
   
   Once cooked, dust heavily with icing sugar and leave to cool. Once cool, store in an airtight container for up to 1 week.