Recipe by: Los Angeles Times, Feb. 22, 1996 1) Cream shortening, granulated sugar and vanilla thoroughly. Add eggs one at a time beating well after each addition. 2) Sift together flour, baking powder and baking soda. Add to creamed mixture alternately with sour cream, blending after each addition. 3) Grease 25 cm tube pan and line bottom with wax paper. Turn half batter into pan. 4) Mix butter with brown sugar and cinnamon. Add nuts and toss. Place half nut mixture over first layer of batter. Spread with remaining cake batter and top with remaining nut mixture. 5) Bake at 350 degrees until cake springs back when touched lightly, 30 to 40 minutes. Makes 8 servings. Each serving contains about: 661 calories; 191 mg. sodium; 116 mg. cholesterol; 38 grams fat; 73 grams carbohydrates; 9 grams protein; 0.24 gram fiber ----