Instructions: 1. Heat oven to 325 F. Generously grease and flour 12 cup bundt or fluted tube pan. Sprinkle bottom of pan with 1/2 teaspoon crushed rosemary.

2. In a large bowl, combine 1 teaspoon crushed rosemary with remaining cake ingredients; beat 3 minutes at medium speed. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Remove cake from oven; pierce cake surface deeply with a fork, about every inch.

3. In a small saucepan, blend glaze ingredients and remaining crushed rosemary. Bring to a boil; reduce heat and simmer 1 minute. Spoon half of glaze over hot cake in pan. Allow cake to stand 10 minutes; invert onto serving plate.

Spoon remaining glaze over cake. Allow cake to cool before serving.

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