Sunday Randomness #143: the remnants of a loaf of stollen

 Ingrid's Stollen.  Simply delicious.  Made some in December, still eating it in February.  Ingrid always said it stored well for months if kept in a cool, dry place.

Cherries, other fruits and nuts, and a homemade marzipan center (long since devoured-it didn't go through the whole loaf) made this one of the best batches of stollen I've ever made and eaten.  I'm so glad I got to see Ingrid make her stollen both at her home and with our old ward.  She was always so generous and gracious in sharing her cooking and baking talents.  She passed away this last winter but I'll always remember her through her recipes.