Amount
Ingredient
Preparation



6
tablespoons
jello

black raspberry



1/2
cup
blackberry brandy

hot



1
cup
sour cream





1
cup
butter





2
cups
sugar





6
each
eggs





1
teaspoon
vanilla extract





1/2
teaspoon
lemon extract





1/2
teaspoon
almond extract





1/2
teaspoon
rum extract





3
cups
flour

unsifted



1/2
teaspoon
baking soda





3/4
teaspoon
salt





1
x
powdered sugar

sifted, optional

 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 1" tube or Bundt pan in a preheated 35~F oven.

Bake about 75 minutes.

Cool in pan 2 minutes, turn out and finish cooling on rack.

Dust with sifted powdered sugar if desired.