1 cup (25 mL) brown sugar
1 tsp. (10 mL) vanilla
1 cup (25 mL)shredded coconut
2/3 cup (150 mL) walnuts, chopped
1/4 cup (50 mL) glazed cherries, snipped
3 Tbsp. (45 mL) flour
1 tsp. (5 mL) baking powder
pinch of salt
1/4 cup (60 mL) butter
2 1/2 cups (625 mL)sugar
3 Tbsp. (45 mL) cream
Crust: Combine flour and sugar. Cut in butter (mealy texture). Press firmly into bottom of a lightly greased 8″ x 8″ cake pan. Bake at 350F (180C) for 20 minutes.
Filling: In a medium bowl beat eggs. Gradually add sugar and vanilla. In a second bowl, sift flour, baking powder and salt. Add to sugar mixture. Gently mix in remaining ingredients. Spread over cooked crust and return to a 300F (150C) oven for 25 to 30 minutes until top is set and lightly brown.
Icing: Cream butter. Add icing sugar alternately with cream until spreading consistency is reached. Spread over cooled cake.
The good thing about spoiled children is that you never have any in your own family.
Book Reference – The Best of Bridge (Page: 195)http://tinyurl.com/24t5pdl