Kate's Raisin, Date, Nut Stollen (Yeast Free German Fruitcake)

Preheat oven to 350F degrees.
Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher). Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier). Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.