Stollen has a hint of sourdough flavor and a dense, almost cake-like crumb, partly because it sits for at least two weeks before serving. Booze-soaked fruit and nuts are folded into the batter, along with some additional flavorings and spices, and there you have a colorful canvas of flavors. No candied citrus peel in this gorgeous loaf. I went the less saccharine route and made a whole wheat substitution to make this a little more wholesome and a little less sugary.