Cherry Kurma Cake

Cherry Kurma Cake



  • 1 cup (250gm) Medjool dates

  • 1/2 cup (100gm) walnuts

  • 1 cup (100g) red candied cherries

  • 2 tbsp MARIGOLD Sweetened Creamer

  • 1/2 can MARIGOLD Evaporated Creamer

  • 1¾ cups (312.5gm) salted butter

  • 1/2 cup (125gm) sugar

  • 2½ cups (312.5gm) all-purpose flour

  • 1/2 tbsp (7.5gm) baking powder

  • 5 eggs

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  1. Roughly dice dates, walnuts, candied cherries and set them aside

  2. Soak the dates with MARIGOLD Sweetened Creamer and MARIGOLD Evaporated Creamer

  3. Cream butter and sugar until mixture is pale yellow

  4. In a separate bowl, sift the flour and add in baking powder

  5. Add in eggs slowly and fold the flour mixture until well-combined. Do not over mix

  6. Add in soaked dates, walnuts and candied cherries into the mixture

  7. Brush melted butter around the inside of the mould and pour mixture into the mould. Bake at 180⁰C for 25 minutes

Chef's Tip:

Icing sugar can be sprinkled on top of the baked cake for a more festive look

Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 2
MARIGOLD Evaporated Filled Milk (390g)