Christmas Eve Bread

Directions

1. Cream margarine with sugar; beat in eggs and vanilla.
2. Mix walnuts with chocolate, wheat germ, dates, cherries, flour, baking powder, and salt; stir into creamed mixture alternately with milk.
3. Turn into a greased and floured bundt or tube pan.
4. Bake 1 hour at 350 degrees or until a pick inserted in the center comes dry.
5. When ready, decorate with powdered sugar glaze, chocolate curls, and walnut halves if desired.

Variation

Ingredients

• 1 stick butter
• 1 1/3 cup sugar
• 3 eggs
• 1 tsp vanilla
• 1 cup milk
• 1 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup wheat germ
• 1 cup chopped pecans
• 8 oz dark chocolate chips
• 1 cup chopped dates
• 1 cup maraschino cherries, halved

Caramel Frosting

• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 cup heavy cream
• 1 tsp vanilla
• 1 cup powdered sugar

Directions

1. Beat together: 1 stick butter, 1 1/3 cup sugar, 3 eggs, 1 tsp vanilla, 1 cup milk.
2. Combine: 1 1/3 cup flour, 1 tsp baking powder, 1/2 tsp salt, 1 cup wheat germ. Add dry ingredients to egg mixture.
3. Stir in: 1 cup chopped pecans, 8 oz dark chocolate chips, 1 cup chopped dates, 1 cup maraschino cherries, halved.
4. Pour into buttered and floured bundt pan. Bake at 350 degrees for about one hour. Cool in pan on rack 10 minutes. Remove from pan onto rack. Cool completely. Top with caramel frosting.

Caramel Frosting

1. Bring to a boil and boil 1 minute whisking constantly: 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup heavy cream.
2. Remove from heat, add 1 tsp vanilla.
3. Gradually blend in until smooth and cooled: 1 cup powdered sugar.