Buttery Cinnamon Cake
Source of Recipe
Nutmeg Notes
List of Ingredients
2 cups all-purpose flour (I used freshly milled soft wheat 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
1. 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.
2. 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.
3. 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.
4. 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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