Staff Favorite-Savory Secrets

29 Jun

I have some favorite recipes in Savory Secrets (LA 641.597 S268r) published by The Runnel’s School here in Baton Rouge.  The two recipes I use most often are the fresh apple cake (cake plate licking good) and the blueberry bread.  I do try to incorporate fruit in my desserts as it makes me feel better about eating sweets. –- Linda C.

Fresh Apple Cake

1 ½ cups vegetable oil

2 cups sugar

3 eggs, well beaten

3 cups chopped apples

1 cup chopped walnuts

1 cup chopped pecans

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

For topping:

1 stick butter

1 cup dark brown sugar

1/4 cup canned cream

1 teaspoon vanilla

Mix vegetable oil and sugar.  Add eggs and beat well.  Add apples and nuts. Sift flour, salt, baking soda, and cinnamon together several times. Blend with sugar mixture.  Add vanilla. Pour into tube or bundt pan. Bake at 350 degrees for 45 minutes to 1 hour. (This makes a lot of batter. I usually make a bundt cake and a small loaf.)

Topping: Melt butter and sugar together. Add cream.  Bring to hard boil; cool and add vanilla.


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