Instructions: For the Cake: Spread nuts on baking sheet and toast at 350 degrees until golden, 15 to 20 minutes. Let cool slightly then finely chop.

Stir together flour, baking powder, baking soda, salt, cinnamon and cloves in large bowl. Set aside.

Beat butter and sugar in large bowl at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest. Reduce speed to low; add flour mixture alternately with yogurt, beginning and ending with flour mixture. Fold in walnuts.

Spoon batter into greased 13x9-inch baking pan and smooth with rubber spatula. Bake at 350 degrees until toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on wire rack.

For the Syrup: Stir together sugar, honey, water and orange zest in 1-quart saucepan. Bring to boil over medium heat, stirring constantly. Simmer 5 minutes.

Spoon lukewarm syrup over cake. Cool before slicing.

This recipe yields 16 servings.

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