"JeanineAlyse in 29 Palms" > wrote in message
...
> A cake nail has merely been mentioned in a few rfc threads, so I'll stay
> on topic by asking alone. Please share exactly what this is? I often
> enough bake a cake that tends to dry out too much "around" while I try
> to bake-finish off the center's staying too wet. This nail thing sounds
> exactly what may answer my need, but I have no idea where to get one.
> Is it simply a #(?) lumber nail that is somewhat affixed to the center
> of a bake pan's bottom oil coating for sticking before pouring in the
> cake batter? If so, could two of these spaced 2" apart for large,
> non-yeast quick-bread loaves be used for best outcome?

Before getting a cake nail, I would recommend getting an oven thermometer.
It sounds like your oven is out of calibration. Unless you are baking large
(16 inch +), cakes in deep pans, you shouldn't be having problems.