Title: Blackberry brandy sour cream jell-o cake
 Categories: Cakes, Alcohol
      Yield: 10 Servings
 
      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.