6 tb Black raspberry jello 1/2 c Blackberry brandy, hot 1 c Sour cream 1 c Butter 2 c Sugar 6 Eggs 1 ts Vanilla 1/2 ts Lemon extract 1/2 ts Almond extract 1/2 ts Rum flavoring 3 c Flour, unsifted 1/2 ts Baking soda 3/4 ts Salt Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10" tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on rack. Dust with sifted powdered sugar if desired.
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