Buttery Cinnamon 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 granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
2/3 cup milk

Cinnamon Syrup:
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons butter
1/3 cup water
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon

Heat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan.

Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt.

Beat shortening until light and fluffy. Add 1 1/3 cups granulated sugar and 1 1/2 teaspoons vanilla extract. Continue beating until fluffy. Add eggs one at a time, beating for at least 1 minute after each addition.

Add flour mixture and milk alternately to egg mixture, beating after each addition. Pour batter into prepared pan. Bake or 40 minutes.

Remove cake from oven and let cool in pan for 10 minutes before turning out. After removing cake from pan and while it is still warm poke holes around top of the cake with a fork. Pour warm Cinnamon Syrup into the holes and onto the top and sides of the cake. Sprinkle with confectioners' sugar.

Cinnamon Syrup: In a saucepan combine all syrup ingredients. Heat and stir until butter melts. DO NOT BOIL. Pour syrup over cake while it and the cake are still warm.