Preheat oven to 325°F (170°C).
For cake: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar at medium velocity till fluffy, 5 to 7 minutes, stopping to scrape sides of bowl. Add eggs, separately, beating properly after every addition; scrape sides of bowl. Beat in vanilla.
In a medium bowl, whisk collectively flour and salt. In a small bowl, mix liqueur and buttermilk. With mixer on low velocity, add flour combination to butter combination in three additions alternately with liqueur combination, starting and ending with flour combination, beating simply till mixed after every addition.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into ready pan, smoothing prime with an offset spatula. Firmly faucet pan on a kitchen towel-lined counter a number of instances to settle batter.
Bake till a wood decide inserted close to heart comes out clear, 1 hour and 10 minutes to 1 hour and 20 minutes, protecting with foil midway via baking to stop extra browning. Let cool in pan for quarter-hour. Invert cake onto a wire rack, and let cool fully.
For glaze: In one other medium bowl, whisk collectively confectioners’ sugar, melted butter, liqueur, and vanilla till clean and properly mixed; spoon onto cooled cake. Retailer in an hermetic container for as much as 3 days.
