1 c. sugar
1/2 c. honey
1 c. water
1 tsp. lemon juice
1 cinnamon stick

CAKE:

3/4 c. unsalted butter, at room temperature
1/2 tsp. orange peel, grated
3/4 c. sugar
3 eggs
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 c. milk
1 c. walnuts, chopped

For syrup, bring all ingredients to a boil in a saucepan. Simmer 20 minutes. Set aside to cool.

For cake, cream butter, orange peel and sugar together until fluffy. Beat in eggs, one at a time, beating well after each addition. Mix flour, baking powder, cinnamon and salt. Fold flour mixture into butter mixture, alternating with milk. Stir in nuts. Pour batter into a greased and floured 8-inch square pan.

Bake at 350 degrees for 30 minutes, or until done. Remove cake from oven, cool and cut into diamonds while in the pan. Pour syrup over cake. Cool. Refrigerate and let soak 24 hours before serving. Yields 2 to 3 dozen.