So comforting and delicious, with a perfectly crusty bottom. Keep things classic or get adventurous with your glaze.
Preheat oven to 350ºF. Whisk together flour and salt in a medium bowl; set aside. Stir together cream and vanilla in small liquid measuring cup; set aside.
Beat butter with an electric mixer on medium speed until smooth. Slowly add granulated sugar, and beat until fully incorporated and airy, about 2 minutes. Add eggs, 1 at a time, beating on low speed until just incorporated after each addition.
With mixer running on low speed, slowly add one-third of the flour mixture to batter, beating just until almost all flour is incorporated. With mixer still on low speed, slowly add half of the cream mixture, beating just until almost all cream is incorporated. If using a stand mixer, stop mixer and scrape down sides and bottom of bowl and scrape any clumps of flour or butter mixture from paddle. Return mixer to low speed, and add one-third of flour and remaining half of cream. Fold remaining one-third of flour mixture in by hand.
Pour batter into a well-greased and floured 15-cup Bundt pan. Bake in preheated oven until a long pick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Let cool in pan on a wire rack 25 minutes; turn cake out onto wire rack to cool completely, about 2 hours.
Whisk together powdered sugar, milk, and liqueur in a medium bowl until smooth; pour evenly over cake. Let stand 10 minutes before slicing.