Blackberry Brandy Sour Cream Gelatin Cake
Ingredients
6 Tbsp. black raspberry gelatin
1/2 C. blackberry brandy, hot
1 C. sour cream
1 C. butter
2 C. sugar
6 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract
1/2 tsp. rum flavoring
3 C. flour, unsifted
1/2 tsp. baking soda
3/4 tsp. salt
Powdered sugar, sift (optional)
Cooking Instructions
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 mix; beat well after each addition. Bake in a buttered and lightly floured 10 inch tube or Bundt pan in a preheated 350 oven. Bake about 75 minutes. Cool in pan 20 minutes then turn out and finish cooling on rack. Dust with sifted powdered sugar if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)