The Vanilla Queen has been an avid Martha fan since the inception of her magazine and television show. Anyone who appears equally at ease whether bathing a ferret or baking brioche has the Queen’s attention. The fact that Martha parlayed domestic skills first into an art form, and then into an industry, in the post-feminist era of household minimalism, is a most remarkable accomplishment. Finally, the fact that Martha has educated so many of her fans on the use of the magnificent vanilla bean has (no surprise) won her a permanent place in the heart of the Vanilla Queen.

For these reasons and more, the Queen is concerned about Martha’s current plight and what she might offer to heal and soothe us all. After serious consideration, the Queen has a few thoughts for providing both calm and passion for those who are in Martha’s camp as well as for those on the other side. We’ll start with healing and soothing.

Calm Down, Feel Good, Lose Weight, should be the mantra of the early 21st century. We’re stressed, exhausted, and obese. How sad, given there’s a simple solution. Visit www.vanilla.com for tips on how vanilla can calm the savage, corpulent, and exhausted beast within.

Once soothed, you may wish for the beast to re-emerge, refreshed, energized, and passionate. In that case, visit www.vanilla.com/html/sexandlove.html for tips on sex, love and the vanilla bean.

Most importantly, the Queen wishes to share in the Cakes Across America celebration for Martha on August 3rd. As the world ambassadress of vanilla, what else could the Queen offer other than a Double Vanilla Poundcake with a Vanilla-Rum Glaze? You can be assured that the Queen will be celebrating with a fresh cake and a rousing chorus of Happy Birthday to You with all of you on August 3rd. Bon Appetit, Martha!

DOUBLE VANILLA POUNDCAKE
WITH A VANILLA-RUM GLAZE

Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Vanilla confectioner's sugar

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 and set aside on paper towel.

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 lightly buttered, floured 10-inch tube pan or a large square baking pan. 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.

While the cake is baking, make the following glaze:

Vanilla-Rum Glaze
Vanilla bean (used for the cake and set aside)
1 cup sugar
1 cup water
1/4 cup white or amber rum (optional)
1 tablespoon pure vanilla extract
1 teaspoon lemon juice.

Place sugar, water, and vanilla in a heavy saucepan, and bring to a boil. Reduce heat so that liquid remains at the boiling level but is not a heavy boil. Cook 5 minutes or until liquid begins to get syrupy.

Remove from heat and add rum and vanilla extract. When mixture has cooled some, remove the vanilla bean and scrape the seeds into the syrup.

Place cake on cooling rack. Using a skewer or toothpick, prick the top of the cake all over. Using a tablespoon, slowly drizzle the glaze onto the cake.

When the cake has cooled some, (about 15 minutes) invert onto a second rack or onto a clean plate. Invert again to cool the cake right side up.

While the cake will be delicious right away, it will be even better the following day. Serve with fresh berries, peaches, or nectarines, and vanilla-flavored whipped cream or vanilla ice cream.