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.

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