Instructions: Preheat oven to 350 degrees.

Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside.

Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.

In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.

Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.

On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.

Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

Rum-Vanilla Glaze:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.

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