Preheat oven to 350℉, liberally grease a 10 inch Bundt pan and sprinkle with flour. Set aside.
In a mixing bowl whisk together flour, baking powder, 2 teaspoons cinnamon and salt. Set aside.
In a large mixing bowl, beat shortening, butter, 1⅓ cup sugar and vanilla until light and fluffy. Add eggs one at a time, beating for one minute with each egg.
Add about ⅓ flour mixture in to the butter mixture, then about ⅓ of the milk. Repeat two more times. Quickly fold in pecans.
Pour mixture into the prepared pan. Bake for 40-45 minutes until a tooth pick inserted in the center comes out with moist crumbs attached (if there is batter on the toothpick, keep cooking, but remove it from the oven before the toothpick is completely clean).
Let cake rest in the pan on a cooling rack for 10 minutes. Flip cake onto a serving plate. Poke cake with a fork along the top and sides.
While the cake is resting, combine the glaze ingredients in a saucepan and heat over medium heat until butter and sugar are melted and the glaze is warm.
Pour glaze over the cake letting it drip down the sides.