I love cherries, and the ones at the Farmers’ Market have been plump and flavorful, so for Independence Day, I decided to make independent (aka mini) glazed cherry bundt cakes.  First, I pitted some fresh cherries using a piping tip (believe me it works!), cut them in half, then soaked them in simple syrup.  Then, I folded the cherries into a vanilla bean cake batter.  After I baked off the little cakes, I brushed each warm bundt with a cherry syrup made from strained cherry puree, orange juice and sugar.  Moist, tender, fruity and sweet.  These were a big hit at the Fourth of July pool party I brought them to!