This delicious and easy pound cake loaded with heady flavor of fresh vanilla beans traveled with me without the rum-drenched syrup to North Myrtle Beach where I’m spending the week playing on the beach with my family. I would have loved the version with the syrup, but there were little children who would be eating this cake, too. Actually, it needs no adornment, but would be lovely served grilled or toasted, topped with some grilled or fresh fruit and vanilla bean ice cream. A great pick from Wendy of Pink Stripes where you can get the recipe for this classic pound cake. For other tantalizing versions, visit the TWD blogroll.