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In that case... I guess I'll have to go find some then won't I. :cool: I had tasted stollen years ago and it was the "taste" that I liked. So I won't cut corners by using substitutes. Thank you for your reply. :smile:

I am wanting to make Stollen Is it okay to use the cinnamon/nutmeg combination with this? It isn't like this is a meat dish or anything that would require Cardamom, do you think? I see this thread was posted in May, so I hope someone is here that can help me!! Thank you:chef: