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1
In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine.
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2
In another large bowl, whisk the butter, milk, eggs, and vanilla to combine.
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3
Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it's fully combined, but take care not to over-mix.
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4
Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don't put it in the fridge, and don't leave it by the stove) for 12 hours.
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5
Preheat the oven to 350u00b0 F. Grease and flour a 10-inch bundt pan.
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6
Stir the batter to deflate it. Pour the batter into the prepared pan. Let the batter rise at room temperature again for 1 hour. It won't double in size this time, but it should increase noticeably in volume, about 25%.
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7
Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. This is a hefty cake, so it will take a while. If you feel like the cake is browning too quickly, you can tent the surface with foil and/or reduce the oven temperature 25u00b0 F.
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8
Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely. Garnish with confectioners' sugar and serve with roasted fruit if desired.
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9
This cake holds pretty well, for up to 4 days, because it's so moist. Just remember to keep it well wrapped in an airtight container after slicing to prevent it from drying out.
