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shell new england

I am looking for a recipe for Maple Walnut Cake.
Here is a story. Long ago in New Hampshire/
New England.. there was a company called Cushmans
Bakery. They would deliver bakery goods to people.
Cushmans made a fabulous maple walnut cake. It was
a walnut cake with a maple frosting. We would wait
for the truck to get this cake. Never had anything like it since. I dont suppose anyone from New England is on here that is old enough to remember
Cushmans Bakery back in the 1950's early 1960's.
Anyway I would love to have a recipe for a cake like this now that the fall is here. Thankyou
all... shell

Recipe: Walnut Maple Torte with Maple Meringue Frosting

Meryl

Here's a recipe that received excellent reviews:

WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING

For cake layers
1 cup walnuts
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon instant espresso powder
1 tablespoon boiling-hot water
1 1/2 sticks (1/8 cup) unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 tablespoons vegetable oil

6 ounces cream cheese, softened
5 tablespoons pure maple syrup

For meringue frosting
2 large egg whites
1 cup pure maple syrup
1/4 teaspoon cream of tartar

Make cake layers:
Preheat oven to 350� F. and butter and flour two 8-inch round cake pans, knocking out excess flour.

On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.

Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.

Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.

In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.

Assemble torte:
Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.

Make frosting:
Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235 F. (be careful it doesn't bubble over).

While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.

Preheat broiler.

Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.

Makes 1 torte.

Gourmet
April 1997

Recipe: New England Maple-Walnut Cake

Gay R., N.J.

This recipe was published in Good Housekeeping in November 1999, perhaps, this is it or close to it.

New England Maple-Walnut Cake

Three moist cake layers flavored with maple syrup and robed in luscious homemade frosting.

Serves: 16
Work Time: 50 minutes plus cooling
Total Time: 1 hour 15 to 20 minutes plus cooling

2/3 cup walnuts
1 cup sugar
2 1/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup pure maple syrup or maple-flavor syrup
1/2 cup milk
1/2 teaspoon imitation maple flavor
3/4 cup margarine or butter (1-1/2 sticks, softened
3 large eggs

Maple Butter Cream (below)

Walnut halves for garnish (optional)

Preheat oven to 350 Degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed
paper; grease paper. Dust pans with flour.

In food processor with knife blade attached, or in blender at medium speed, blend walnuts and 2 tablespoons sugar until walnuts are finely ground.

In medium bowl, combine flour, baking powder, salt, and baking soda. In 2-cup glass measuring cup, mix maple syrup, milk, and maple flavor until blended.

In large bowl, with mixer at low speed, beat margarine or butter and remaining sugar until blended. Increase speed to high; beat until mixture has a sandy appearance, about 2 minutes, occasionally scraping bowl with rubber spatula. At medium-low speed, add eggs, 1 at a time, beating well after each addition.

Alternately add flour mixture and maple-syrup mixture, beginning and ending with flour mixture, until batter is smooth, occasionally scraping bowl with rubber spatula. Fold in ground-walnut mixture.

Pour batter into pans. Bake 25 to 30 minutes, until toothpick inserted in center of cake comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.

Meanwhile, prepare Maple Butter Cream. Place 1 cake layer on cake plate; spread with 2/3 cup butter cream. Repeat layering, ending with a cake layer. Frost side and top of cake with remaining butter cream. Garnish with walnut halves if you like. Refrigerate cake if not serving right away.

MAPLE BUTTER CREAM: In 2-quart saucepan, with wire whisk, mix 1/2 cup all-purpose flour and 1/3 cup sugar until blended. Gradually whisk in 1 cup milk and 2/3 cup pure maple syrup or maple-flavor syrup until smooth. Cook over medium-high heat, stirring often, until mixture thickens and boils.
Reduce heat to low and cook 2 minutes, stirring constantly. Cool completely. In large bowl, with mixer at medium speed, beat 1 cup margarine or butter (2 sticks), softened, until creamy. Gradually beat in cooled milk mixture. Beat in 1/4 teaspoon imitation maple flavor. Increase speed to medium-high; beat until smooth with an easy spreading consistency.

Busy Cook's Tip: Cake layers can be made up to a month in advance and frozen. Thaw, wrapped, at room temperature. Cake can be assembled and frosted a day ahead. Keep refrigerated.

ISO: Cushman's maple walnut cake memories!!!!

Ralph, Bronx, N.Y.C.

Hi! Shell, Maybe it's a coincidence, but here in the Bronx during the 50s & 60s we too had a Cushmans bakery in the neighborhood, and my very favorite thing from that bakery was the maple walnut cake!! I've never had better, and like you, I too am searching for that recipe. However, there is a fairly good substitute in the Entennments line, but they don't make it year round and only in limited quantities, so keep an eye out for it at your area supermarkets. THANKS FOR THE MEMORIES!!!!!!

ISO: mocha cake from cushmans

michelle florida

Hi my Dad grew up in N.Y. and has had this Cushmans Mocha Cake he loved it and for years has tried to find one like it. It will be Fathers day soon and I would love to make it for him. If anyone has an idea please help. Thanks Michelle

Thank You: Cushmans Maple Walnut Cake

Shell New England

I am still searching and it is now 2005!!!!
I just checked and see I have gotten some replies.
I am going to try them all. So glad someone remembers!
I am sure the Cushmans bakery in the Bronx was the same one as in NH.
I bet they used real maple syrup and maybe?
even black walnuts. I remember it was in a loaf form.
Well back to the kitchen.
Shell

Recipe: Maple Walnut Cake with Maple Sugar Frosting - I found something that sounds very similar :)

Lisa, NYC

This recipe uses real maple syrup in all of it's components, and it looks fantastic. I haven't tried it yet, but I'm going to today..I will report back. Until then, maybe you can give it a try and hopefully it will be similar to Cushman's.

MAPLE WALNUT CAKE

Maple syrup isn't just for pancakes. Designed for those who simply can't get enough of the ever-popular flavoring, our Maple Walnut Cake's layers and frosting are both generously doused with this all-American syrup.
Serving: Yields: 12 servings (one 8-inch 2-layer cake)

2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1 1/2 cups pure maple syrup
2 teaspoons vanilla extract
1/2 cup water
1 cup finely chopped walnuts
6 walnut halves
Maple-Sugar Frosting (recipe follows)

MAKE THE BATTER:
Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a large bowl using a mixer set on high speed, beat the butter and sugar for 1 minute. Add the eggs, one at a time, and beat for 1 minute after each addition. Add 1 cup maple syrup and vanilla. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the water and ending with the dry ingredients. Gently stir in the walnuts.

BAKE THE CAKE:
Divide the batter equally between the two prepared pans and spread evenly. Bake on the middle rack of the oven until a tester inserted into the center of each cake layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 10 minutes. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.

MAKE THE CAKE GARNISHES:
Lightly coat a sheet pan with cooking spray and arrange the walnut halves about 3 to 4 inches apart. In a small saucepan, heat the remaining 1/2 cup maple syrup over medium-high heat. Cook the syrup until it reaches hard-crack stage (300 degrees F), or when a drop placed in a glass of cold water becomes hard and brittle. Remove from heat and carefully spoon boiled syrup over the walnuts, allowing it to run in streams around the sheet pan. Set aside to let cool completely.

FROST THE CAKE:
Use a serrated knife to level the mounded sides of the cake layers, if necessary. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Place 1 cup of Maple-Sugar Frosting on top of the layer and spread evenly. Place the second layer, trimmed side down, on the first and cover the top and sides of the cake with the remaining icing. Decorate the top of the cake with candied walnuts and the hardened maple sugar. Remove paper strips and serve. Store at room temperature for up to 4 days.

*MAPLE SUGAR FROSTING
Serving: Yields: 3 cups

2 1/4 cups confectioners' sugar
1/2 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
1/8 teaspoon salt
1/2 cup maple syrup
1 teaspoon vanilla
2 to 4 tablespoons whole milk

Make the frosting: In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 tablespoons of milk to achieve a smooth spreading consistency.

ISO: Cushman's Maple Walnut Cake

Bobbie from New Jersrey

I also am looking for that Cushman's Maple Walnut Cake. We had a Cushman's Bakery in Elizabeth, NJ when I was a kid. I remember that between the four layers of cake was a maple flavored jelly-like filling. The icing was a butter cream but the filling was different. Maybe they used Pectin? I don't know but I can't find any recipes that show the filling I remembet.

Bobbie in NJ

re: Cushman's Bakery Maple Walnut Cake

Bob from Maine

I used to work at Cushman's Bakery In Portland, Maine. There was also a plant in Lynn, Mass. The bakery was sold to Oakhurst Dairy in the early sixties. The closed down the bakery, but they would still have the rights to the recipes. Try emailing them...I did once, and they responded positively. Bob

ISO: maple walnut cake

Judy, Raynham, MA

My greatgrandfather worked for the Cushman bakery in Lynn MA. One of my best childhood memories is the Cushman baker coming to our house. I'd love to be able to find that recipe myself. I'm hoping one of the ones listed here is close.

Thank You: Cushman's Maple Walnut Cake reply

Shell New England

That sounds like a real good one. I will try it.
Thanks, Shell

I remember the Cushman man...

Bob T. Chelmsford, MA

As a matter of fact, I have an original Cushman's toy truck/bank sitting right here on my shelf.

Their chocolate cake with chocolate frosting was the best.

Cheers,

Bob

ISO: picture of cushman bakery truck

frank-revere ma.

Hi, I am looking for a picture of a Cushman bakery truck.do you have any? Or could you email me a picture of your toytruck/ Thanks, Frank

re: Cushmans

Kerry

I remember Cushmans on 3rd ave can't remember the street but boy was that place good. I was born in the Bronx Fordham Hosp. Baptized at Our Lady of Mercy sent to the NY Foundling Home and then on to live at Stuyvesant Town for 20 yrs. Lived in NYS for 53 yrs. and moved south to WNC near Asheville. One thing I do miss is NY pizza well ahve a good day Kerry

Thank You: Cushman's Maple Walnut Cake

Shell New England

Thank you, I cannot believe this search has been going on since 2001! and it is 2010! I do remember it was a loaf cake. I have not got it exactly right yet. I also remember that black truck with the white Cushmans writing on it. I think you are right there was a layer with almost a jelly layer.

re: Cushman Bakery Truck

jackie Belmont MA

I Have a truck thats a bank and large wooden bread boxes they used on their trucks

ISO: So jealous of the person with the Cushman toy..

Baaarb

So jealous of the person with the Cushman toy..since my dad drove a truck we had one but since I was a girl I didn't care about it now he's long gone and I wish I had it.

ISO: I wish I had a picture of the truck..

Baaarb

My dad Walter MacQueston was a route manager and driver for Cushman's up until he passed in 69. I wish I had a picture of the truck..so many great memories..