Cinnamon Poundcake

1/2 cup (1 stick) butter or margarine
1/2 cup solid vegetable shortening
2 1/3 cups sugar (divided)
4 large eggs
1 cup milk
2 teaspoons vanilla extract
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
Powdered sugar

Preheat oven to 350 degrees.

In large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep the batter smooth. Combine cinnamon and remaining 1/3 cup sugar; sprinkle 1 1/2 teaspoons into a greased 10-inch tube pan or fluted tube pan.

Spoon one-third of the batter into the pan. Sprinkle with half of the remaining cinnamon-sugar mixture. Top with one-third of the batter. Repeat with the remaining cinnamon-sugar and remaining batter; smooth top with a spatula.

Bake in preheated oven 1 hour and 15 minutes or until cake tests done. Cool 10 minutes; remove from pan to a wire rack to cool completely. Before serving, dust with powdered sugar. Can be prepared several days before serving and refrigerated, or several weeks and frozen.