Lower Crust –

1/2 cup butter or margarine

1 cup flour

2 Tbsp. sugar

Blend together well and spread evenly in uncreased cake pan, 8″ square. Bake at 350* for 5 minutes.
Topping-

2 eggs

1 cup white sugar

1/4 cup flour

1/8 tsp. salt

1 tsp. baking powder

1/2 cup glace cherries

1 tsp. vanilla

1 cup chopped walnuts

1/2 cup coconut

Beat eggs and add sugar. Sift together flour, salt and baking powder. Add to first mixture.

Pour over pastry.

Bake in a slow oven (300*) for 20 minutes or until done. I use the glace cherries in jars with juice and use some of their juice in my icing.

Butter Icing-

1/3 cup butter

1 egg yolk, well beaten or 2 Tbsp. milk or fruit juice   **French butter cream DOES contain egg yolk  –  not a typo 🙂

1 1/2 cups icing sugar

1/2 tsp. vanilla

Cream butter; add yolk,, milk OR juice. Gradually add icing sugar and vanilla. Spread on cake.

 

-Linda Hale