If you love the cozy flavors of holiday stollen but don’t want to deal with rising dough or shaping loaves, this cake is a great shortcut. It’s got everything you’re looking for—warm spices, a hint of citrus, a little rum, and just enough sweetness to feel like a treat.
This version bakes up soft and dense like a pound cake, but the flavor instantly reminds you of stollen. No yeast, no proofing, no long prep—just simple ingredients and one bowl. It’s the kind of cake you can throw together on a cold afternoon when the house already smells like cinnamon and you want something a little special with your coffee.
Same Flavor, Easier Process
This cake uses almond flour as the base, so it stays naturally gluten free. Cream cheese gives it moisture and structure, and the cinnamon, orange peel, and raisins bring the flavor you expect from stollen. A splash of rum rounds everything out, though you can swap it for orange juice if you’re keeping it alcohol-free.
Everything goes into one mixing bowl—no need for separate wet and dry steps. Once you’ve mixed it, just bake and let it cool. That’s it. It’s a simpler way to get those classic holiday flavors without spending your whole day in the kitchen.
What to Eat with Stollen Pound Cake
This cake is rich enough to serve on its own, but you can dress it up a bit depending on when you’re serving it. A few simple pairings go a long way:
- Hot coffee or tea
- A spoonful of mascarpone or whipped cream
- A few apple or pear slices
- A sprinkle of chopped nuts
- A dusting of powdered sweetener on top
It’s great with breakfast, for a midafternoon snack, or as a not-too-sweet dessert after dinner.
How to Store and Freeze It
Once it’s cooled, you can store the cake on the counter in an airtight container for about three days. If you want it to last longer, just keep it in the fridge. It will stay fresh for about a week, and you can always let it come to room temperature before serving.
It also freezes well. Just slice it, wrap the slices individually, and freeze them in a sealed bag. Let them thaw at room temp, or put one in the fridge the night before. The flavor actually gets better after a day or two.
Something Special That’s Still Simple
This Stollen Pound Cake is a cozy way to bring a little holiday flavor into your week without overcomplicating things. It’s simple to make, easy to store, and the kind of recipe you’ll come back to when you want something warm and nostalgic—without the mess or the marathon baking session.
Stollen Pound Cake
Ingredients
- 3 tablespoons unsalted butter room temperature
- ¼ cup low carb granular sweetener
- ⅛ teaspoon stevia powder
- ¼ teaspoon cinnamon
- 6 tablespoons cream cheese
- 2 eggs
- 1 tablespoon rum
- 2 tablespoons raisins
- 1 portion orange peel pre-prepared or finely chopped zest
- ½ cup almond flour
- ½ teaspoon baking powder
Instructions
- Preheat oven to 350°F. Lightly oil a small pound cake pan.
- In a mixing bowl, beat together butter, sweetener, and stevia until smooth. Add cinnamon and cream cheese and mix again until fully incorporated with no lumps.
- Stir in rum, raisins, orange peel, almond flour, and baking powder. Mix until the batter is uniform.
- Pour into prepared pan and bake for 45 minutes.
- Allow to cool completely before removing from the mold.