Instructions: To prepare oven, pan: Prehead oven to 350 degrees. Grease and flour 6-cup baby Bundt pan or loaf pan.

To make batter: In small bowl, combine flour, soda, cinnamon, nutmeg, cloves, salt and walnuts. Whisk to blend. In large mixing bowl, beat eggs, sugar and oils for 2 to 3 minutes, or until very smooth. Add flour mixture. Beat until completely moistened.

To bake cake: Scrape batter into prepared pan. Bake for 30 to 35 minutes, or until cake tester inserted in thickest part of cake comes out clean. Cool in pan on rack for 10 minutes. Unmold onto rack. When completely cool, wrap in plastic wrap and foil. Store at room temperature overnight.

CHOCOLATE WALNUT DRIZZLE GLAZE
Makes 1/4 cup.

1 ounce bittersweet chocolate
1 ounce milk chocolate
1 tablespoon walnut oil

To heat chocolate: Break up chocolate into top of double boiler. Add oil. Place over very hot but not simmering water on low heat. (Note: Water must not touch bottom of double boiler insert.) Remove double boiler from heat. Stir until chocolate begins to melt. Return to heat if water cools, but be careful that it does not get too hot. Stir until smooth. (Note: Chocolate may be melted with oil in microwave, but only if stirred every 15 seconds. Remove before fully melted and stir, using residual heat to complete melting.)

To drizzle cake: Using cup with spout, drizzle glaze over top and sides of cake. Allow to set for at least 3 hours at room temperature.

NOTES : Best made the day before serving.

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