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

Related recipes