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Blackberry Brandy Cake

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)

Heat 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.

Yield: 10 servings

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