"This moist and flavorful cake is swirled with a crispy cinnamon nut filling. It has been on our holiday table since before I can remember. The recipe was my Grandmother's. Come to think of it, I actually have no idea who Aunt Merk is!"
Cream shortening, sugar and vanilla thorougly. Add eggs, singly, beating well after each addition. Sift flour, baking powder and soda together. Add to creamed mixture alternating with sour cream, blending after each addition. Spread half of the batter in a 10" tube pan that's been greased and lined on the bottom with wax paper. Cream butter, brown sugar and cinnamon together. Add nuts and mix well. Dot remaining batter in pan evenly with half of the nut mixture. Top with the other half of the nut mixture. Bake at 350 for 50 minutes. Cool cake for ten minutes and remove from pan.