Apple cake from scratch

My beautiful daughter, Peanut, made a simply scrumptious cake the other night. All from scratch. She used a recipe she found online with minor changes. She is also quite the photographer as you can see from her picture above, taken with a phone! The honey glaze tastes awful by itself, but ROCKS when on the cake!

Ingredients
Honey Glaze:

1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk

Apple Cake:

3 cups diced Granny Smith apples, or whatever you have, she used assorted apples,  about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour (or you can grind your own soft white wheat like we do!)
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs

Directions

Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.

Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.

In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.

Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.

Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.

Drizzle the apple cake with some of the honey glaze, serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Here she is frosting it!