R. Fizek wrote:
> I'm really trying to replicate a favorite poundcake from our local bakery
> that recently closed. The recipes that I've found aren't anything close and
> I don't think that the 1 pound of each cake will be either. I know that
> bakeries use different flavorings, etc so I was hoping that someone knew how
> they made it in a bakery and that I could replicate the recipe at home.
>



If I recall correctly both Penzey's Spice catalog and King Arthur Flour
catalog have a spice called something like "cake seasoning". That may
be what's missing.

gloria p

http://www.penzeys.com/

http://www.kingarthurflour.com/