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1
Place apricots in a bowl and pour on boiling water to cover.
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2
Let steep 10 to 15 minutes.
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3
Place a strainer over a bowl and drain apricots.
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4
Measure out 1/2 cup of the soaking water and set aside (discard the rest).
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5
Cut apricots into 1/4-inch pieces.
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6
Heat oven to 350 degrees.
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7
Butter a Bundt pan and lightly dust with flour.
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8
Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer.
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9
In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
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10
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.
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11
Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed.
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12
If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth.
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13
The mixture should be thick and, in the perfect words of Peter Reinhart, soupy.
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14
Stir in apricots and walnuts.
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15
Scrape batter into prepared Bundt pan and place in oven.
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16
Set timer for 45 minutes.
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17
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.
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18
Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.
