Buttery Cinnamon Cake Recipe

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.

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.

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.

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.