Stollen

Preheat the oven to 180ºC (350ºF). Spray a baking sheet with non-stick spray.
Combine the cake flour, salt and castor sugar. Add the instant dry yeast and mix. Melt the margarine and add the warm milk. Cool slightly. Add the milk mixture to the dry ingredients. Add the rind, beaten egg and enough lukewarm water to form a soft dough.
Knead the dough well for 10 minutes until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for 15 minutes.
Knock the dough down and knead while working in the fruit and nuts. Cover with greased plastic wrap and leave to rest for 5 minutes.
Knead the marzipan until soft, divide in half and roll each piece into a
20 cm long roll.
Knock the dough down, divide in half and roll each piece into a 22 x 16 cm rectangle. Brush the dough with beaten egg and place the marzipan rolls in the centre of each piece of dough. Fold one half of the dough over the marzipan, pinch the edges together and place on the prepared baking tray. Cover with greased plastic wrap and leave to rise in a warm place until double in volume, about 30-35 minutes.
Brush with beaten egg and bake for 35-40 minutes or until done. Cool slightly, brush with melted butter and dust with icing sugar. Allow to set and repeat the process to form a thick layer of icing. Decorate with nuts and cherries.
Makes 2 stollen loaves.