Well, when I filled my canisters I hesitated before putting both sugar and fine salt in identical containers, but I thought as long as I was careful and didn't mix up the tops I'd be fine. Yesterday, while making pumpkin bread I apparently did just that.
Towards the end of its prescribed cooking time, I checked on it and broke off a large crumb that hung over the edge of the loaf pan... and almost gagged! It was AWFUL and I realized that I had put a cup of salt instead of sugar in it. I reluctantly threw it into the garbage, disappointed, especially because it still smelled pretty good.
Today I'll make a favorite, an olive oil cake. you only dirty two bowl s & a whisk and it always turns out moist and stays that way for days. The recipe comes from The Improvisational Cook, by Sally Schneider. It's a variation of her brown sugar lightning cake. The only changes you make is to substitue 1/2 cup olive oil for the melted butter, and instead of vanilla and bourbon flavoring the batter, you use 1 teaspoon each of lemon and orange zest and chopped fresh thyme (optional). Trust me, it's great, especially with a cup of tea in the afternoon!
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