Pink Stripes chose it, and I just got to make and eat it, which works better for my lazy self. She'll have the recipe on her site.
I made half a recipe, as the original makes 2 loaf cakes. I halved all but the rum, just because. I really thought I would love this cake, as all the ingredients are among my favourites. My only doubt was whether the syrup would make the cake a bit soggy. I love syrup-soaked cakes, but prefer sponge cake in this situation. It gets moist, but never heavy, like butter cake can.
I thought the cake had a wonderful vanilla flavour, and all the vanilla bean seeds added a slight crunch that I liked. The rum was good, but the syrup never soaked through the entire cake. I poked holes in it and even made it in a 9" pan so it was shallower, so this was disappointing. The texture was lovely, but a bit mushy on the top crust and the bottom dried out quickly. I'll definitely try this again, as I want a perfect result next time.
Check out the other TWD bakers for many different takes on this cake.