Blackberry brandy sour cream jell-o cake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Black raspberry jello |
| ½ | cup | Blackberry brandy, hot |
| 1 | cup | Sour cream |
| 1 | cup | Butter |
| 2 | cups | Sugar |
| 6 | Eggs | |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Lemon extract |
| ½ | teaspoon | Almond extract |
| ½ | teaspoon | Rum flavoring |
| 3 | cups | Flour, unsifted |
| ½ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| Powdered sugar, sift (opt) | ||
Directions
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.