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
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.