Bourbon Balls
3 c. vanilla wafers (squashed up)
1 c. ground pecans
1 c. 10 X sugar
3 tbl. light syrup
1½ tbl. cocoa
½ c. Setter or E.J. Scott bourbon (rum may be substituted, as well)Mix ingredients together. Cut into balls the size of English walnuts. Roll the balls in the 10 X sugar. Makes approximately 3 dozen.
Store 2 weeks before using! This allows the balls to cure, and it really is worth the wait!!
Kentucky Bourbon Cake
¾ lb. butter (3 sticks)
2 c. white sugar
2¼ c. light brown sugar (firmly packed)
6 eggs
¼ tsp. salt
1 tsp. mace
2 c. Setter or E.J. Scott bourbon whiskey
3½ c. (1lb.) pecan meats
5½ c. sifted all-purpose flourCream butter until soft in your largest mixing bowl. Combine white and brown sugar thoroughly. Gradually, work half the sugar mixture in butter, keeping it as smooth as possible. In a separate bowl, beat eggs until light and fluffy. Then, gradually beat in remaining sugar until you have a smooth, creamy mixture. Stir into butter mixture thoroughly.
Sift flour, salt and mace together. Add flour combination and whiskey to batter; alternating them, and beginning and ending with flour. Break pecans into pieces and stir into batter.
Pour into a well-greased 10-inch tube pan (batter should almost fill the pan) and bake in a pre-heated 300° oven for 1½ to 1¾ hours, or until cake shrinks slightly from pan. Allow cake to cool completely.
If you have any recipes that you'd like to include here, please feel free to e-mail them to webmaster@majesticdistilling.com.
We'd like to thank Fran Lawson for her kind contributions.
