Preheat the oven to 325 degrees. Lightly grease a Bundt pan or tube pan.
In a medium bowl, mix together the apples, walnuts, vanilla and cinnamon, set aside.
In another bowl, whisk or sift together the flour, baking soda and salt, set aside.
Using a stand mixer or a handheld mixer, beat the sugar, oil and eggs in a large bowl.
Gradually add in the dry ingredients, mixing well after each addition.
Using a wooden spoon, fold in the apple mixture.
Pour the batter (it will be thick) into the prepared pan and bake for 1 hour and 30 minutes or until a toothpick 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.
While the cake is cooling, prepare the glaze: Add confectioner’s sugar, honey and milk to a small bowl and stir until smooth.
Drizzle the cooled cake with the honey glaze, sprinkle the ¼ cup chopped walnuts on top of the cake, and then allow the glaze to set a few minutes before serving.
Store the cake in a covered container or wrapped tightly and place in refrigerator. Can be stored for 3 to 5 days for best freshness.