This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.
grams / 1/2 cup dried apricots
grams / about 3 cups whole wheat flour
teaspoon fine sea salt
tablespoon baking powder
teaspoons baking soda
eggs, at room temperature
cups / 355 milliliters buttermilk
cup / 118 milliliters soaking water from apricots
grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
cup / 118 milliliters mild honey, such as clove
teaspoons vanilla extract
teaspoons orange flower water (optional)
grams / 2/3 cup walnuts, coarsely chopped
Nutritional analysis per serving (16 servings)
225 calories; 12 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 50 milligrams cholesterol; 232 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
- Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
- If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, “soupy.” Stir in apricots and walnuts.
- Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
- For accuracy I recommend weighing the flour.
- Wrapped well in plastic, the cake keeps for 2 to 3 days. It also freezes well for 6 weeks.
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