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    Boston Cream Loaf


    Source of Recipe


    1979 New Orleans Times-Picayune Recipe Contest Cookbook

    List of Ingredients




    3 1/2 c Sugar
    1 1/2 c Thick cream
    1 c White Karo syrup
    3/4 c Walnuts chopped
    1/2 Jar maraschino cherries chopped

    Recipe



    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.

 

 

 

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