| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Alcohol | 10 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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