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.