Preheat oven to 350 degrees Fahrenheit.

Grease a 10-inch tube pan (the type with a non-removable bottom), line the bottom with parchment paper, and spray with oil spray.

In a large bowl, combine dry ingredients. Stir in oil, eggs, syrup, and vanilla extract. Add fruits and nuts until well combined. Spoon batter into the prepared pan, smoothing the top.

Bake 1 hour or until skewer inserted comes out moist, but clean. Run knife around edge of pan and center of tube to loosen cake. Invert onto a rack and remove the parchment. Carefully turn topside up to cool completely.

In a medium saucepan, combine syrup and cornstarch, and bring to a boil over medium heat, stirring frequently, until mixture thickens slightly.

Remove from heat; stir in vanilla extract.

Set aside 3/4 cup of glaze; set aside to cool to room temperature.

Stir walnuts into remaining glaze; allow to cool.

Spoon glaze with walnuts over the top of the cooled cake, letting glaze drizzle down the sides. When serving, spoon reserved glaze over each slice.