Boston cream loaf
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Sugar |
| 1½ | cup | Thick cream |
| 1 | cup | White Karo syrup |
| ¾ | cup | Walnuts; chopped |
| ½ | Jar maraschino cherries chopped | |
Directions
Boil sugar, cream and syrup together to medium soft-ball stage. Set aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff; pour into 2 buttered 8 inch square pans. Cool in refrigerator. Cut into small squares Makes 2 to 3 dozen squares.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman