1. Set an oven rack in the middle position and reposition the remaining rack below it.
2. Preheat the oven to 325 degrees.
3. Generously butter a 9-inch removable-bottom tube pan.
4. Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
5. Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
6. Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
7. Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
8. Stop the mixer and scrape down the sides after every other egg.
9. Now stop mixing.
10. Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
11. Replace the bowl and thoroughly mix the flour into the batter on low speed.
12. Drizzle in about one third of cream, mixing until thoroughly incorporated.
13. Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
14. When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
15. Remove the bowl from the stand and scrape the batter into the prepared tube pan.
16. Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
17. Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
18. The cake should be well-browned, with a golden, crackling top, when fully baked.
19. Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
20. Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
21. Refrigerate overnight before serving.