Cake
1. To make the jujube paste, cover the dried whole jujubes in hot water and set aside for 15 to 30 minutes. Drain the water and remove the pits from the jujubes. Puree using a food processor or pass through a sieve. 

2. Prepare a 10-12 cup bundt pan. Brush the inside of the pan with butter and dust with flour. Tap out any excess flour. Preheat oven to 350 degrees F. 

3. In a medium bowl, whisk the flour, almond meal, baking powder, baking soda, ginger, nutmeg, and cinnamon together. 

4. In a separate, larger bowl, beat the butter, brown sugar, honey, and salt together until light and fluffy. Add the eggs one at a time, mixing inbetween each addition, and then add the vanilla extract. Mix in the jujube puree. 

5. In alternating additions, add the flour and buttermilk. Start by adding about a third of the flour, mix, then add half of the buttermilk. Repeat until all the flour and buttermilk has been mixed in. 

6. Pour the batter into the prepared bundt pan and bake for 60 to 65 minutes or a cake tester inserted deep into the middle comes out clean. Check the cake midway through baking to make sure the top is not browning too fast. If so, loosely cover the top with aluminum foil. Transfer the cake to a rack. Let cool for 15 minutes, then unmold. Continue to cool on the rack. 

Glaze
1. Whisk together the powdered sugar and milk until smooth. Add more milk if a thinner consistency is desired. 

To Assemble
1. Once the bundt has cooled completely, spoon or pour the glaze over.