In article >,
Dave Smith > wrote:

> That's probably a good idea. I just have this thing about fresh baked goods
> that
> they are are the peak of their perfection and aren't every going to be better
> than they are fresh. The idea of taking a nice fresh cake and putting half or
> 3/4 of it into the freezer where it will keep but not be as good when thawed
> just gives me the willies. Instead, we reserve the Sherry Cake for occasions
> with a large crowd so that it will be eaten fresh.

There's a lady here to sells a wonderful Sherry bundt cake. I think
it's about $3 a slice. She wraps them well and they do freeze fine and
taste just as good thawed. Next time you make one for company, you
might try it with a slice and see how you like it.

Any chance you'd share your from scratch recipe?


marcella