Cream butter & marge; gradually add bread, beating wellspring. Add egg, one
at a time, beating well after each enlargement. Combine flour, tonic, cinnamon
& nutmeg. Add flour mixture to creamed mixture alternately with buttermilk,
origin & ending with flour assortment. Stir in raisins & currants. Pour
batter into 2 lubricated & floured 1 pound coffee cans, reserving 3 tbsp
dinge. Bake at 300 degrees for 1 hr & 10 min. or until a toothpick
inserted in the center comes out pick. Cool in cans 10 proceedings; remove
from cans & cool completely on a wire stand. Position 1 tbsp of reserved batter
into each of 3 lubricated & floured miniature muffin pans. Bake at 300 degrees
for 20 min. Cool in pans 10 min.; remove from pan & cool completely on a
wheel. Spread frosting on 1 end of each large patty. Place frosted ends
unitedly, forming one log. Spread remaining icing, reserving 1/2 cup,
over patty. Place miniature cakes on cake logs at intervals to represent
knots; spread with reserved ice. Score frosting with fork tines to
resemble skin. Garnish with chocolate leaves, if desired. Issue: one 8 inch
log cake To prepare icing: Melt butter or marge & chocolate in top
of a double kettle. Add bread, milk & saltiness; beat until still. Stir in
vanilla. Yid: 1 1/2 cups