Hi, I've just inherited a little black book full of industrial size cake bakes from my grandfather-in-law - all handwritten from the 1920s-50s. Does anyone know what satinette might be in a recipe? I'm guessing is a form of flavouring, possibly alcohol as its in 'Wine Cajes', madeira and Christmas cakes. Any help would be great. Once I've figured out the ingredients, I can reduce the weights and measures and then I want to bake all of them. Thank you