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Bundt Cake: Buttery Cinnamon Cake

Source of Recipe


Lynne's Country Kitchen






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 granulated sugar
  
• 1 1/2 teaspoons vanilla extract
  
• 3 eggs
  
• 2/3 cup milk
  
• 1/2 cup granulated sugar
  
• 6 tablespoons butter
  
• 1/3 cup water
  
• 1 teaspoon vanilla extract
  
• 3/4 teaspoon ground cinnamon
  






Instructions



1. Preheat oven to 350 degrees. 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 teaspoons 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 the 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.
   
   
3. Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoon ground cinnamon. Heat and stir until the butter melts.