Blackberry Brandy Sour Cream Jell-O Cake
rec.food.baking/Limeyno1/2002

6 tablespoons black raspberry jello
1/2 cup blackberry brandy, hot
1 cup sour cream
1 cup butter
2 cups sugar
6 eggs
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1/2 teaspoon rum flavoring
3 cups flour, unsifted
1/2 teaspoon baking soda
3/4 teaspoon 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.