- 1 3/4 cups sugar, divided
- 2 tablespoons ground cinnamon
- 1/4 cup plus 2 tablespoons shortening
- 3 eggs
- 3 cups sifted all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups sifted powdered sugar
- 3 tablespoons milk
How to Make It
Combine 1/4 cup sugar and cinnamon; mix well, and set aside.
Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder, soda, and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla. Mix well.
Pour half of batter into a greased 10-inch bundt pan. Sprinkle three-fourths of reserved sugar-cinnamon mixture over batter in pan. Spoon remaining batter into pan and sprinkle with remaining sugar-cinnamon mixture.
Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan, and transfer to wire rack. Combine powdered sugar and milk, stirring well; drizzle over cooled cake.