6 tablespoons black raspberry gelatin 1/2 cup blackberry brandy, hot 1 cup sour cream 1 cup butter 2 cups granulated sugar 6 eggs 1 teaspoon vanilla extract 1/2 teaspoon lemon extract 1/2 teaspoon almond extract 1/2 teaspoon rum flavoring 3 cups flour, unsifted 1/2 teaspoon baking soda 3/4 teaspoon salt Confectioners' sugar, sifted (optional)
Preheat oven to 350 degrees F. Butter well and lightly flour a 10-inch tube or Bundt pan.
Dissolve gelatin 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 gelatin mix to the butter-sugar mixture; beat well after each addition. Bake in prepared pan for about 75 minutes. Cool in pan 20 minutes; turn out and finish cooling on rack. Dust with sifted confectioners' sugar if desired.
