Buttery Cinnamon Cake

Got this recipe in 2004 from the AllRecipes site.  I just printed it off and never made it.  Well, Kennedy and I tried our hand at it last night and we were impressed.  It was cinnamony and moist.  This one will probably make it into the family cookbook.

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

  • Preheat oven to 350F.  Grease and lightly flour a 10 inch Bundt pan.  I sprayed with cooking spray and didn't flour. Cake popped out effortlessly. Stir together the flour, baking powder, cinnamon and salt; set aside.

  • In a large bowl, beat shortening, sugar and 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.  This is a LOT of time holding the mixer.  In the future I will get out my stand mixer for this one.  Pour batter into prepared pan.

  • Bake in the preheated oven for 40-45 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.  I turned mine out onto the serving platter.  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 all ingredients.  Heat and stir until butter melts.

1 comment:

  1. Hey. First, that cake looks great. I might try to make that for Thanksgiving here, if I can find vanilla.

    Second, I have a message from Lamar. When he gets back to the states, he is going to ask you, "Paige, after being in Africa for two years, will you make me something to eat?"

    Love you!