Instructions: TO MAKE GLAZE.....In a small saucepan, heat the honey, sugar, water, lemon juice, and cinnamon stick. Let simmer 10 minutes, then cool. Remove cinnamon stick.

TO MAKE CAKE......

1. In a skillet, lightly saute apple chunks in 2 tablespoons butter. Set aside.

2. In a bowl, cream remaining butter with sugar until light and fluffy. Beat in vanilla. Beat in eggs one at a time.

3. In a bowl, sift together flour, baking powder and cinnamon. Stir into butter mixture until blended.

4. Fold in apples and pecans.

5. Spoon into greased and floured bundt pan. Bake at 325 degrees for 1 hour, or until a wooden pick inserted near the center comes out clean.

6. Let cool 30 minutes. Separate cake from pan using a knife, then invert cake onto a platter

7. With a pastry brush, paint warm cake with cooled glaze. Repeat until all the glaze is used up. The cake can be frozen at this point. To defrost, place cake in refrigerator the day you plan to serve it.

8. To serve, surround the cake with fresh green apple slices that have been dipped in citrus juice to prevent discoloration. If any of you decide to make this cake, let me know and Ill tell Edie. Shed like that.

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