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.