Rum Drenched Vanilla Cakes

Preheat oven to 350. Spray 2, 8.5 x4.5 x2.5 inch, loaf pans with non stick baking spray. Place the pans on a insulated baking sheet, or on two regular sheets, stacked one on top of each other. Sift the flour, baking powder, and salt together. Combine the sugar and eggs until they are thoroughly incorporated, whisk in the vanilla bean paste. Add in the cream and rum, stir to combine. Fold in the dry ingredients in 3 or 4 additions until the batter is smooth and thick. Then fold in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing the tops with a rubber spatula.

Bake for 55-60 minutes or until a knife inserted into the center of the cakes come out clean. As soon as the cake go into the oven, and make the syrup. After about 30 minutes in the oven, check the cakes for color. If they are browning too much, cover them lightly with foil tents.

To make the syrup - Stir the water and sugar together in a medium saucepan, over medium heat, until the sugar melts, then bring to a boil. Remove the pan from the heat and stir in the rum. Pour the syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes and then unmold and turn them right side up on the rack. Place the rack over a baking sheet lined with wax paper, and using a thin skewer poke holes all over the cake. Brush the cake all over with the syrup, working slowly so that the cakes sop it all up. Leave the cakes on the rack to cool to room temperature.