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1
Preheat oven to 350 degrees.
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2
Grease and flour a loaf pan.
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3
Using an electric mixer, cream butter, shortening and sugar until very fluffy, about 3 to 4 minutes.
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4
Whisk together eggs, vanilla extract and vanilla bean scrapings (reserve bean for fruit sauce).
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5
Gradually add egg mixture to butter mixture, beating well.
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6
Sift together flour and salt.
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7
Add half the flour mixture to batter, and beat to combine.
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8
Add remaining flour, gently folding it in with a spatula.
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9
Scrape batter into prepared pan, and smooth the top.
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10
Bake cake until a tester inserted into middle comes out clean, about 1 hour and 10 minutes.
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11
If top of cake seems to be getting overly browned before center is set, cover with foil, and continue baking.
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12
Let cool on a rack before inverting.
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13
Serve slices of poundcake topped with macerated fruit.
