Make the dough: In stand mixer bowl, add 1 1/2 cups flour, yeast, 1/3 cup granulated sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 3 to 5 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare pan: grease a 12-inch Bundt pan; set aside.
Prepare Filling: In medium sauce-pan, combine Vintage Fruit Syrup, brown sugar, 1/3 cup granulated sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm (not above 130°F). Spoon Vintage Fruit evenly into bottom of prepared pan. Sprinkle nuts over fruit.
Punch down dough. Divide into equal pieces the size of walnuts; shape each piece into a smooth ball. Place balls in layers in pan; pouring warm sauce over layers and top. Cover; let rise in warm place until double, about 30 minutes.
Preheat oven to 350°F.
Bake for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.