Add the sugar and water in a small pan, heat it on medium heat until the sugar is dissolved. Clip the rosemary sprigs to required sizes, I cut sprigs of 2 and 3 inch long.

Remove the pan from the heat, add the rosemary sprigs. Give it a good dip in the sugar syrup.

Meanwhile keep extra granulated sugar in a bowl. Remove the rosemary sprigs from the syrup and coat the syrup coated rosemary with the excess sugar.

Remove carefully and let it dry on a parchment. Dust the rosemary sprigs with edible gold dust.

Preheat the oven to 350°F / 180°C. Grease the bundt pan very generously with butter in every nook and corner (take your time doing this). Dust with flour and tap around to remove excess flour.

In a bowl, add the butter, oil and dark brown sugar. Cream the butter and sugar with the paddle attachment of a stand mixer or a hand mixer or a spatula.

Add and beat one egg at a time. Add the gingerbread spices, molasses and golden syrup.

Sift the flour and baking powder in small batches and mix thoroughly.

Scoop the batter into the bundt cake pan and bake it for 40 minutes. Check to see if the bundt wobbles, if it does let it bake another 5 minuted. Make sure its springy to be done.

Remove very carefully from the pan and let it cool on a cooling rack.

In a small pan, add the icing sugar, rum and the rosemary sugar syrup.

Mix thoroughly with a small spatula.

If the glaze is too thick, add a tsp or 2 of cream. If the glaze is too thin, add 1 tsp of icing sugar at a time.

Pour the rum glaze over the cake and let it set. Stick a few sprigs of rosemary Christmas trees. Dust with icing sugar "snow"