Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 2 boneless beef strip steaks (about 1 lb. total)
• Kosher salt
• 1-1/2 Tbs. black peppercorns, very coarsely crushed
• 1 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 1 small shallot, minced
• 1/4 cup Cognac
• 1/3 cup heavy cream
• 1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

Classic Steak au Poivre

You can tip the pan and ignite the Cognac, or ignite the sauce with a match for an invigorating spectacle. But all these acts of derring-do are unnecessary: just bring the sauce to a boil for a minute to burn off the alcohol, whisk, whisk, whisk, and then add the cream, whisking all the while. Serve with roasted potatoes.

• 2 boneless beef strip steaks (about 1 lb. total)
• Kosher salt
• 1-1/2 Tbs. black peppercorns, very coarsely crushed
• 1 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 1 small shallot, minced
• 1/4 cup Cognac
• 1/3 cup heavy cream
• 1 Tbs. chopped fresh flat-leaf parsley

Pat the steaks dry with a paper towel and season both sides lightly with salt. Coat both sides with the peppercorns, pressing so they adhere. Heat the oil in a 12-inch heavy-duty skillet over medium-high heat until shimmering hot. Add the steaks and cook to your desired doneness (2 to 3 minutes per side for medium rare). Transfer the steaks to a cutting board and tent them with foil. Pour off and discard any fat left in the pan, but not the brown bits.

Reduce the heat to medium and add the butter to the skillet. When melted, add the shallot and cook until softened, about 1 minute. Remove the skillet from the heat and carefully add the Cognac. Return the skillet to medium heat and cook, whisking, until the Cognac reduces to a glaze, 1 to 2 minutes. Whisk in the cream and simmer until slightly thickened, 1 to 2 minutes. Stir in the parsley and season to taste with salt.

Transfer the steaks to dinner plates and top with the sauce.

Brandy-and-Rum-Glazed Pound Cake

The boozy glaze on this cake not only gives it extra flavor but also keeps it fresh longer. This cake is delicious paired with a tropical fruit salad or, for a holiday dinner, a dried fruit compote.

For the Cake:

• 10 oz. (1-1/4 cups) unsalted butter, softened at room temperature; more for the pan
• 10-1/4 oz. (2-1/2 cups) cake flour or 11 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pan
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1-3/4 cups granulated sugar
• 2 large egg yolks, at room temperature
• 3 large eggs, at room temperature
• 2/3 cup whole milk, at room temperature
• 1-1/2 tsp. pure vanilla extract
• 1/2 tsp. freshly grated nutmeg

For the Glaze:

• 1-1/4 cups confectioners’ sugar
• 3 Tbs. brandy
• 3 Tbs. rum

Bake the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 12-cup Bundt pan, dust the pan with flour, and tap out the excess. In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.

On low speed, beat in the yolks until smooth. Stop the mixer and scrape the bowl and the paddle. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.

With the mixer running on the lowest speed, add half of the flour mixture and mix just to combine, add the milk and mix until combined, and then add the remaining flour mixture and mix just until combined.

Scrape the bowl one last time, add the vanilla extract and nutmeg, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.

Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes. Cool in the pan for 15 minutes.

Glaze the Cake:

While the cake bakes, stir together the confectioner's sugar, brandy, and rum until smooth. After the baked cake has cooled for 15 minutes, turn the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush the cake—every visible inch of it—with the glaze, until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.

Caramelized Pear Upside-Down Cakes with Cognac Whipped Cream

The firm, slightly grainy texture of Bosc pears is perfect for baking because it helps the pears keep their shape, an important factor for the finished appearance of these cakes with their pretty fans of caramelized pear slices. The cakes actually taste better the next day, after the pears have released a bit of their moisture, making this an ideal make-ahead dessert for the holidays.

For the cakes

• 3-1/2 cups plus granulated sugar
• 2-1/2 to 3 lb. Bosc pears (5 to 6 pears), peeled, cored, and sliced into thick wedges (about 1/2 inch at the widest)
• 1 lb. 1 oz. (3-3/4 cups) all-purpose flour
• 2 tsp. baking powder
• 1-1/4 tsp. baking soda
• 3/4 tsp. table salt
• 1 3-inch fresh vanilla bean
• 3 green cardamom pods
• 8 oz. (1 cup) unsalted butter, softened; more for the pans
• 1/2 tsp. almond extract
• 4 large eggs, at room temperature
• 2 cups buttermilk, at room temperature

For Serving

• 1/3 cup plus 1-1/2 Tbs. granulated sugar
• 3-1/2 Tbs. cognac
• 1-1/2 cups cold heavy cream

Make the cakes

Position a rack in the center of the oven and heat the oven to 350˚F. Butter 2 10-inch round cake pans and line the bottoms with parchment. Butter the parchment and set the pans aside.

Combine 1-1/2 cups of the sugar with 6 Tbs. of water in a 2-quart, heavy-duty saucepan over medium heat. Stir gently until the sugar dissolves and the syrup comes to a boil, about 2 minutes. If there are any crystals on the sides of the pan, wash them down with a brush dipped in water. Once the syrup boils, stop stirring, and boil undisturbed until it turns a deep amber color, 10 to 20 minutes.

Immediately remove the pan from the heat and, without stirring or scraping, drizzle the syrup evenly over the bottoms of the cake pans. If there are any sugar crystals visible, pour the syrup into the pans through a sieve. It’s fine if the caramel isn’t evenly spread in the pans when it hardens – it will melt and spread as the cakes bake. Arrange the pear slices in a spiral pattern on top of the caramel in the cake pans, fitting them tightly together. Whisk the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Halve the vanilla bean lengthwise and scrape the seed pulp from the inside. Mash the pulp with the flat of your knife and chop through it briefly to make sure you have no large bits. Remove the seeds from the cardamom pods and grind them with a mortar and pestle to a coarse powder.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand-held electric mixer), beat the butter and the remaining 2 cups sugar on medium speed until fluffy, about 5 minutes. Beat in the vanilla bean pulp, cardamom, and almond extract, scraping down the sides of the bowl as necessary. On low speed, beat in the eggs one at a time until fully incorporated, about 30 seconds per egg. Alternately add the flour mixture in 3 additions and the buttermilk in 2 additions, mixing just until the batter is smooth and falls slowly in a thick ribbon from a spatula.

Spoon the batter over the pears, carefully spreading it evenly out to the edges of the pans without disturbing the pears. Tap the pans on the counter a few times to settle the batter. Bake until a toothpick inserted in the center of each cake comes out clean, 45 to 55 minutes.

Let the cakes cool on racks until they are barely warm. Run a knife between the cakes and the pan sides to loosen them. If you encounter a sticky place, dip the knife in water and continue until the cake is free of the pan sides. Invert the cakes onto serving plates. Lift the pans off the cakes and peel off the parchment. If a bit of caramel stays behind anywhere on the edge of your pan, use the tip of a knife to lift it and put it where it belongs.

When completely cool, wrap the cakes tightly with plastic and store them at cool room temperature for at least several hours, and preferably overnight. As they rest, the moisture in the cakes equalizes and the caramel on the edges softens, making the cakes very easy to slice.

Serve the cakes

When ready to serve, combine 1/3 cup of the sugar with 1/3 cup water in a small saucepan. Bring to a boil over medium heat, stirring frequently. When the sugar is completely dissolved, remove from the heat and stir in 2 Tbs. of the Cognac. Let cool briefly, then brush the syrup over the cakes to shine the pears.

Whip the cream, the remaining 1-1/2 Tbs. Cognac, and remaining 1-1/2 Tbs. sugar in a stand mixer fitted with the whisk attachment (or a hand-held electric mixer and a cold bowl) on medium-high speed to soft peaks, about 2 minutes. Slice the cakes and serve with the whipped cream.

St. Cecilia Society Punch

This punch is named for a famously private and exclusive social organization founded in Charleston, South Carolina, in the 18th century. The recipe can easily be doubled.Find this and other cocktails in our Drinks and Entertaining Guide.

• 2 medium lemons, thinly sliced
• 3/4 cup brandy
• 3/4 cup granulated sugar
• 2 tea bags green tea
• 3/4 cup dark rum, such as Gosling’s
• 1/2 small pineapple, peeled, cored, sliced 1/2 inch thick, and cut into small wedges
• 1 750-ml bottle dry sparkling wine, such as Domaine Ste. Michelle Brut, chilled
• 6 cups sparkling water, chilled

Put the lemon slices in a large bowl and pour the brandy over them. Let macerate at room temperature overnight.

In a small saucepan, combine the sugar with 3/4 cup water and bring to a boil over high heat. Cook, stirring occasionally, until the sugar dissolves, 2 to 3 minutes. Remove from the heat, add the tea bags, and steep for 2 to 3 minutes. Discard the tea bags and let the syrup cool.

At least 3 hours and up to 6 hours before serving, combine the lemons, brandy, syrup, rum, and pineapple in a large pitcher or bowl. Chill in the refrigerator.

Just before serving, pour the punch into a large chilled punch bowl with a block of ice. Add the sparkling wine and sparkling water, and gently stir.