My Superpower and Raspberry Loaf

I’ve always been, to my slight chagrin, a jack-of-all-trades, master of none. I can sing a bit, write a bit, dance a bit and cook a bit but I don’t think I’ve ever done any of those to the point where someone was so impressed I could have knocked them over with the proverbial. I always thought it was because I lack that thing called stick-to-it-ability, because I guess sheer persistence is what makes a person great, rather than merely good, at something but now I know it’s because those things are incompatible with my superpower. Yes, my superpower.

I know that most of you, unless you have read “All my Friends are Superheroes,” think that a superpower is something like being able to fly, or see through walls. Well, let me tell you, there are quite a few, nay, a whole raft of superpowers that are, in fact, relatively inconvenient.

Take for example The Chip. “Chip was born with a chip on her shoulder. It’s an immensely heavy chip, a chip that weighs so much it forced her to develop superhuman strength. But the chip on Chip’s shoulder weighs so much that only her super-strength could remove it, but she can’t use her super-strength until she gets rid of the chip and she can’t get rid of the chip without using her super-strength…” She therefore appears no stronger than a normal person. Falling Girl, to take another example, cannot ever climb higher than two storeys because her superpower is falling. She can fall off a two inch kerb!

My superpower, my dears, is procrastination. I can procrastinate ‘til the cows come home. I can procrastinate until the cows go back out again! My procrastination has the beauty of a symphony by one of the masters. I’m telling you, my powers of procrastination are an awesome sight to behold.

Nevertheless, all procrastination must have an end, or otherwise you just end up not doing a thing, which is not the same at all.

I made this raspberry loaf…well, let’s just say I made this raspberry loaf a not inconsiderable length of time ago and have been meaning to do it again for the same period. You shouldn’t wait that long.

What’s your superpower?

Raspberry Loaf adapted slightly from Joy the Baker

This is moist, and just barely sweet with the sour pop of raspberries to keep things interesting and it’s also about as easy as cake gets. Joy’s recipe calls for slivered almonds to top it and I used them the first time to good effect but I didn’t have any this time and that was fine too. There isn’t any reason I can see why you shouldn’t replace the raspberries with cherries or blueberries, if you try it, let us know how it went.

Grease a 10 cm x 30 cm loaf tin and preheat the oven to 160 celsius (325 fahrenheit).

Whisk the dry ingredients except the sugar, together.

In a separate bowl, cream the butter, sugar and vanilla.

Beat in the eggs, one at a time, then mix in the flour and sour cream. The batter will be quite stiff.

Fold the berries in gently, pour into the prepared tin (or layer them, as I did, so the juice doesn’t stain the batter) and bake for 50 minutes to 1 hour or until a skewer inserted comes out cleanish (the raspberries make it look moist so don’t over do it or the cake part will dry out).

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Tagged as: almonds, cake, easy, fast, joy the baker, raspberries, recipe