"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."
- Pierette, great-aunt of Anthelme Brillat-Savarin

2 cups sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons orange-flavored liqueur
1 1/4 cups finely chopped walnuts
1 tablespoon freshly grated orange zest

For garnish:
About 2 teaspoons confectioner's sugar
Walnut halves
Honey for brushing the walnut halves
1 navel orange, peel and pith cut away with a serrated knife and
discarded and the orange cut into segments

In a bowl with an electric mixer cream together the sugar and butter until
the mixture is light and fluffy, beat in the eggs, 1 at a time, and beat the mixture until it is combined well. Into a small bowl sift together flour,
salt, baking powder, and cinnamon.
In another small bowl stir together sour cram, vanilla and liqueur. Add the flour mixture and sour cream mixture alternately to butter mixture, a little
at a time, beating, and beat the batter until it is combined well. Beat in the walnuts and the zest and spoon the batter into a buttered and floured
10-inch (3-quart) Bundt pan. Bake the cake in preheated 350-degree F.
oven for 1 hour, or until a skewer come out clean. Let the cake cool in
the pan on a rack for 20 minutes, turn it out onto the rack, and let it cool completely. Transfer the cake to a plate, sift the confectioner's sugar over
it lightly, and arrange the walnuts, brushed with honey, and orange
segments around the cake decoratively.