Boston Cream Loaf

BOSTON CREAM LOAF

2 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

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 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;

2 buttered

8 inch square pans. Cool in refrigerator. Cut into 2 to 3 dozen squares.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman - - - - - - - - - - - - - - - - - -