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.

CAKE

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

CINNAMON SYRUP

1/2 cup white sugar

6 tablespoons butter

1/3 cup water

1 teaspoon vanilla extract

3/4 teaspoon ground cinnamon

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  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.
  
  
  
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  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.
  
  
  
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  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.
  
  
  
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  To make Cinnamon Syrup: In a saucepan, combine all ingredients.  Heat and stir until butter melts.