Boston Cream Loaf
Ingredients| 3 1/2 cup sugar |
|
|---|
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
Servings: 2
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