Blackberry Brandy Sour Cream Jell-O Cake
- 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.
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.
