The Recipe Critic provided this nutty, buttery inspiration.
1 cup butter, softened
2½ cups sugar
3 cups all purpose flour, sifted
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon all spice
1 cup milk
½ cups walnuts, chopped
¼ cup butter, melted
2 cups powdered sugar
1 teaspoon vanilla
2 Tablespoons milk, (3 if you want it to be thinner)
½ cup chopped walnuts for topping
Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9×13)
In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.