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1
Center a rack in the oven and preheat the oven to 350 degrees.
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2
Butter and flour 2 7 1/2-by-3 1/2-by-2 1/2-inch loaf pans (or equivalently sized pans) and set aside.
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3
Prepare an insulating layer for the cakes by stacking one baking sheet on top of another, or use an insulated baking sheet.
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4
Sift the flour and baking powder together and reserve.
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5
Place the vanilla seeds and sugar in a bowl and rub them together until the sugar is aromatic.
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6
Add the eggs and, using a whisk, beat until foamy and pale.
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7
Add the creme fraiche, then the rum, then the salt and whisk until each is incorporated.
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8
Using the whisk or a rubber spatula, stir the flour mixture into the batter in 4 additions to produce a smooth, thick batter.
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9
Finally, fold in the butter in 2 to 3 additions.
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10
Immediately pour the batter into the loaf pans, place them on the baking sheet(s) and slip them into the oven.
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11
Bake for 50 to 60 minutes, or until the cakes are crowned, split down the center and golden.
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12
A knife inserted into the center of each cake should come out dry.
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13
(Check the cakes at the 40-minute mark.
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14
If they are browning too quickly, cover them with foil tents for the remainder of the baking.)
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15
Remove the cakes from the oven and turn them out of the pans onto a cooling rack; invert them so that they're right side up.
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16
Allow the cakes to cool to room temperature before serving.
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17
Wrapped in plastic, the cakes will keep at room temperature for about a week.
