6 tb Black raspberry jello 1/2 ts Lemon extract
1/2 c Blackberry brandy, hot 1/2 ts Almond extract
1 c Sour cream 1/2 ts Rum flavoring
1 c Butter 3 c Flour, unsifted
2 c Sugar 1/2 ts Baking soda
6 Eggs 3/4 ts Salt
1 ts Vanilla 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.
Yields
10 servings