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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
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 extract, 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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