|Hot roll mix||13 3⁄4 Ounce|
|Warm water||3⁄4 Cup (12 tbs)|
|Gingerbread mix||14 1⁄2 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Mixed candied fruit||1 Cup (16 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Rum||1 1⁄2 Tablespoon|
|Almonds||3⁄4 Cup (12 tbs)|
Dissolve yeast contained in 1 (13 3/4-oz.) pkg. hot roll mix in 3/4 cup warm water.
Add 1 egg, beaten, the dry ingredients in hot roll mix and 1 teaspoon ginger.
Cover dough with damp cloth and allow to rise in a warm place 30 minutes, or until doubled in volume.
Prepare 1 (14.5-oz.) pkg. gingerbread mix according to label directions, using only 1/2 cup water.
Add 1 cup each golden raisins and mixed, candied fruit, chopped, and 2 tablespoons rum.
Punch down hot roll dough and turn onto a floured surface.
Knead 2 to 3 minutes, then roll out to a 15 x 12-inch rectangle.
Spread gingerbread batter over hot roll dough, leaving a 1-inch margin along one 15-inch edge.
Dampen this edge.
Starting at the other 15-inch edge, roll up, jelly roll fashion, and press dampened edge to seal.
Lift roll onto a greased baking sheet.
Make several slits 2 inches long and 1/2 inch deep across roll.
Bake 40 to 45 minutes at 375Â°.
Cool in pan 5 minutes, then lift to wire rack and cool completely.
To serve, make frosting by blending 3/4 cup sifted confectioners sugar with 1-1 1/2 tablespoons rum.
Pour over Stollen.
Sprinkle with 3/4 cup flaked or slivered almonds.