Buttery Cinnamon Cake

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.