Boston Cream Loaf Recipe - Cooking Index
Boston Cream Loaf Recipe - Cooking Index
| 3 1/2 cups | 693g / 24oz | Sugar |
| 1 1/2 cups | 355ml | Thick cream |
| 1 cup | 328g / 11oz | White karo syrup |
| 3/4 cup | 109g / 3.8oz | Walnuts - chopped |
| 1/2 | 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; 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
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