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.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 334 (33%)|
|Amt Per Serving||% DV|
|Total Fat 37.1g||49 %|
|Saturated Fat 18.4g||92 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 692.3mg||213 %|
|Sodium 419mg||14 %|
|Potassium 276.6mg||7 %|
|Total Carbohydrate 147.7g||43 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 146.7g|
|Protein 22.9g||33 %|
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Calories per serving: 1001
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