I stopped adding salt to dishes many moons ago — except spinach. Spinach needs salt. It didn’t take long before I realized that food had tastes all their own. I would never go back to adding salt.
I am also a big fan of sweet and savory recipes. Pork tenderloin stuffed with dried fruit. Chicken enchiladas in chocolate mole sauce. You name it, I will try it.
But I could never “for the life of me” figure out why there was always a pinch of salt in cake recipes!!
Today I baked a Jewish Apple Cake. Mom’s recipe. As usual, I added way to much of one thing, forgot another, and baked it at the wrong temperature! But I didn’t forget the salt!
After a brief conversation with a friend on this topic, I decided to look up the answer to my question. Why salt in a cake? Here is the answer: