Excellent peanut butter marinade with a spice in the Asian manner. both chicken and beef go great with this. sufficient to marinate two to three pounds of meat.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 14 |
| Yield: | 1 10-inch bundt cake |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 ⅓ cups white sugar
- ⅔ cup shortening
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- ⅔ cup milk
- ½ cup white sugar
- ⅓ cup water
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.
- Make the cake: Stir flour, baking powder, cinnamon, and salt together in a bowl.
- Beat sugar, shortening, and vanilla in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating for at least 1 minute after each addition. Beat in flour mixture alternately with milk. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
- While the cake is baking, make the syrup: Combine sugar, water, butter, vanilla, and cinnamon in a saucepan over medium-low heat. Cook and stir until butter melts; keep warm.
- Remove cake from the oven and let cool in the pan for 10 minutes. Invert warm cake carefully onto a serving plate or cooling rack. Use a fork to poke holes around the top of the cake. Pour warm syrup over the top and sides, making sure it goes into the holes. Serve after about 30 minutes, while still warm.
Nutrition Facts
| Calories | 321 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 284 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Very good, used butter and also half and half in place of milk. Family loved it.
Have made this 3 times now, and although I reduced the sugar to 1 1/4 c, it still came out too sweet. I tried the syrup once, and it came out too watery. I DID substitute the shortening for butter. IF I make this again, I will decrease sugar to 1 c only. It doesn’t have much of a cinnamon taste. sorry.
Very disappointed! Based on the reviews, I thought this was going to be a keeper….. It was dry, which surprised me with all the butter in the topping. Wouldn’t make it again.
It was delicious! Everyone loved it! Personally, I would prefer more of an icing than sauce. I will definitely make it again.
Great cake! The recipe calls for a too little cinnamon, so just add several very generous shakes and you should be fine! I’ve never tried the glaze, but reviews say the cake is too dry, so just make some cinnamon buttercream and it’s perfect! Was a hit with my family!
The cake was amazing and very soft
I made this following the recipe exactly and it’s wonderful. For my own tastes I’ll be making just a couple of tweaks next time. I’ll try the suggestion from others to pour some of the syrup into the bundt pan and let the cake rest in it while pouring the rest over the top. Only because I did feel there was a lot of wasted syrup. I’ll also omit the water from the syrup. I baked 40 minutes, but might check at 38 next time. It’s definitely great with coffee.
Very easy to follow. I did sub butter for shortening, and added more cinnamon; like others said. I made a Bourbon Cinnamon butter syrup, by adding less water and making up difference with bourbon.??
AWESOME, added more cinnamon
It came out moist I prefer it warm and I did put a little extra cinnamon
Seriously so tasty. This goes faster than brownies in our house. I’m going to have to make it again today! The only thing I do different is I don’t use a bunt pan I use a 9×12 and bake a little longer than recommended. Other than that good as gold ????
I made half the quantity, my batter was thick and i thought i messed up but still baked it. Poured the syrup. Reheated for 30 secs before eating, and i seriously, it was so light and fluffy! I’ll definitely make again, such a simple and sweet recipe. I love it especially cause it does not need frosting! Oh i also used butter instead on shortening.
This cake came out pretty perfect. It was a hit with the boyfriend! I used butter instead of shortening. Delish!
No changes, tastes delicious i can’t wait to make it again.
It was really fun and the syrup add just enough taste to the cake, VERY DELICIOUS!
Made this morning…only thing i added was a dash of nutmeg…i feel like cinnamon and nutmeg goes hand in hand…came out moist and delicious…will deff keep as my fav
This cake is to die for. When it’s still warm from the oven you could almost eat half the cake in one sitting! The only change I made to the recipe was I used 2/3 c of olive oil instead of shortening. I also decreased the sugar by about 1/4 c and I used water instead of milk since we had run out! Even so, it was amazing – my whole family loved it.
love it. I ate it warm and it reminded me of my graham crackers. I always put cinamon on mine. love it
Dry and messy with the sauce.
Very moist cake. I took the advice of other reviewers and used butter instead of shortening. I also used 1 T. of cinnamon instead of 1 t.
I made this exactly as the original recipe said with no substitutions. Personally I thought it was okay for the amount of ingredients required. I definitely like the buttery flavor of the drizzled cinnamon and butter. But, I thought the cake was very crummy probably from being in the oven 5 minutes too long which dried it out. I think I will try it again, but this time I will reduce the cooking time by testing it sooner, reduce the amount of baking powder, replace shortening with vegetable oil or butter, and add a bit more cinnamon to the batter. We’ll see how that works.