Scald milk and stir in shortening, sugar, salt, and lemon rind.

Allow the mixture to cool until lukewarm.

Dissolve yeast in warm water.

Add the cooled milk mixture, beaten egg, and 1 cup of flour to the yeast mixture.

Beat thoroughly to combine.

Add raisins and fruitcake mix.

Gradually stir in enough remaining flour to make a soft dough.

Turn the dough out onto a floured board and knead until smooth and elastic.

Place the dough in a greased bowl, turning to grease the top.

Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 1/2 hours.

Punch the dough down and turn it out onto the board.

Cover the dough and let it rest for 10 minutes.

Roll the dough into an oval shape, approximately 3/4 inch thick.

Brush one half of the oval with melted butter.

Fold the unbuttered half of the oval over the buttered half.

Place the folded dough onto a greased cookie sheet.

Cover the dough and let it rise until doubled, about 45 minutes.

Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until golden brown.

Spread confectioners' sugar icing on the baked Stollen while still slightly warm.

Sprinkle with chopped nuts.