Preheat oven to 325*
Cream together:
2 cups white sugar
1 cup light brown sugar
2 sticks butter, softened
1/2 cup shortening or applesauce
6 eggs – add one egg at a time and beat well after each addition
Mix in:
2 teaspoons vanilla
2 Tablespoons cinnamon (I used Vietnamese cinnamon which is a bit hotter)
1/2 tsp baking powder, 1/8 tsp salt
Add 3 cups flour and 1 cup milk (add flour in thirds and 1/2 cup milk after the 1st and 2nd cups)
Grease and flour a bundt pan or 2 loaf pans. Pour in half the batter. Spoon biscoff spread on top of the batter (I used somewhere around 2/3 cup). Try and keep the spoonfuls rather small. Top with remaining batter. Bake for between 1 hour and 1 hour and 20 minutes. (Really will depend on your oven and the weather. At least the weather seems to affect my pound cakes here in FL)
When cake tests done, remove from oven and cool on rack for 10 minutes. Invert onto plate.