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    Buttery Cinnamon Cake


    Source of Recipe


    Leta Harris

    Recipe Introduction


    "This cake is the best cinnamon cake I have ever made. Every time I serve it, the compliments never end. Serve it warm, about 45 minutes out of the oven, for an even greater pleasure."

    Recipe Link: http://allrecipes.com

    List of Ingredients




    2 cups all-purpose flour
    1 tablespoon baking powder
    1 teaspoon ground cinnamon
    3/4 teaspoon salt
    2/3 cup shortening
    1 1/3 cups white sugar
    1 1/2 teaspoons vanilla extract
    3 eggs
    2/3 cup milk

    1/2 cup white sugar
    6 tablespoons butter
    1/3 cup water
    1 teaspoon vanilla extract
    3/4 teaspoon ground cinnamon

    Recipe



    Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
    In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
    Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
    To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

 

 

 


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