Ingredients

The following ingredients have 14 Servings
  • 14 oz. pitted dates (chopped)
  • 1 1/2 tsp. baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 3 large eggs
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • 5 tbsp. milk
  • 1 tbsp. vanilla extract
  • 1 cup sour cherries (drained)

Instruction

  • Preheat oven to 350 degrees F. Coat the inside of a 12-cup Bundt pan with butter and sprinkle with a little flour.
  • In a medium bowl, mix together flour, baking powder, baking soda, salt and set aside.
  • In a large bowl, with an electric mixer fixed with the paddle attachment beat together butter & brown sugar until smooth, about 2-3 minutes.
  • Add eggs one at a time, beating well after each addition, on medium speed.
  • At low speed, beat in flour mixture until just combined.
  • Process pitted dates in a food processor until a paste forms. Add date paste and beat on low until just combined.
  • Using a rubber spatula, carefully fold in the cherries.
  • Transfer the mixture into the greased Bundt pan and bake 50-55 minutes or until toothpick inserted in center comes out clean or just with a few crumbles.
  • Cool on a wire rack for 30-40min before serving.
  • Mix powdered sugar, vanilla and milk (1 tablespoon at a time), until spreadable, the mixture will thicken slightly as it sets.
  • Using a spatula decorate the cake.