George Wintle’s Rosemary Cake

Featured in Sweet Moments of Joy.

George Wintle’s rosemary syrup cake combines the earthy tones of rosemary, the sweetness of honey, and the unique touch of mead. This cake boasts a moist texture, enriched with finely chopped fresh rosemary for a savory twist. The honey-mead syrup adds a luscious finishing layer to the cake, while an optional mead-infused cream enhances its rich flavor. Perfect for gatherings, this simple yet sophisticated dessert takes only a few steps to bring bold and aromatic flavors to your table.

Barbara Chef
Updated on Fri, 25 Apr 2025 16:42:03 GMT
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Two pieces of bread with butter and lavender on top. | gracefulflavors.com

This rosemary syrup cake with mead cream transforms ordinary ingredients into an extraordinary dessert that balances earthy herb notes with delicate sweetness. The combination of honey-mead syrup creates a moist, fragrant cake that feels both rustic and elegant at once.

I first made this cake for a spring garden party where I needed something sophisticated yet approachable. The aroma of rosemary filled my kitchen and guests kept returning for second slices throughout the evening.

Ingredients

Step-by-Step Instructions

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Two slices of bread with purple flowers on top. | gracefulflavors.com

The first time I served this cake, my grandmother asked for the recipe, which is the highest compliment in our family. She grew rosemary in her garden for decades and said she had never thought to use it in a sweet application until tasting this cake.

The Art of Syrup Application

Two pieces of bread with butter and lavender on top. Pin it
Two pieces of bread with butter and lavender on top. | gracefulflavors.com

Serving Suggestions

Historical Connections

Storage Solutions

Frequently Asked Questions

→ What makes rosemary a good ingredient for cake?

Rosemary adds a subtle earthy and herbaceous aroma that pairs beautifully with sweet and savory elements in the cake.

→ Can I substitute mead in the recipe?

Yes, you can replace mead with apple cider, white wine, or even water combined with a touch of honey to maintain the flavor complexity.

→ How do I ensure the cake stays moist?

Properly measuring ingredients, not overmixing the batter, and baking at the correct temperature will help retain moisture. The syrup also enhances the cake's texture.

→ Can I use dried rosemary instead of fresh?

Yes, but use half the amount, as dried rosemary has a more concentrated flavor. Be sure to crush it finely for the best result.

→ What is the purpose of mead cream in this dish?

Mead cream adds a rich and velvety component to the cake, complementing its herbal and sweet flavors with a creamy finish.

George Wintle’s Rosemary Cake

Aromatic rosemary cake paired with creamy mead, a delightful treat for all occasions.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes
By: Barbara


Difficulty: Intermediate

Cuisine: British

Yield: 10 Servings

Dietary: Vegetarian

Ingredients

→ Cake Batter

01 1 cup unsalted butter, softened
02 1 cup granulated sugar
03 4 large eggs
04 2 cups all-purpose flour
05 1 tablespoon baking powder
06 ½ teaspoon salt
07 1 tablespoon finely chopped fresh rosemary
08 ½ cup milk

→ Syrup and Garnish

09 1 cup honey
10 ½ cup fresh mead (or mead substitute)
11 Extra rosemary sprigs for garnish

Instructions

Step 01

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Step 02

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color.

Step 03

Add the eggs one at a time, beating well after each addition to incorporate fully.

Step 04

In another bowl, whisk together the flour, baking powder, salt, and chopped rosemary.

Step 05

Gradually add the dry ingredient mixture to the butter and sugar mixture, alternating with the milk. Mix until just combined and smooth.

Step 06

Pour the batter into the prepared cake pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Step 07

While the cake is baking, combine honey and mead in a saucepan. Bring to a gentle boil, then simmer until slightly thickened. Remove from heat and let it cool.

Step 08

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 09

After the cake has cooled, drizzle the honey-mead syrup over the top of the cake.

Step 10

Top with mead cream if desired and garnish with rosemary sprigs.

Tools You'll Need

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Hand or stand mixer
  • Wire rack
  • Saucepan
  • Toothpick

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: ~
  • Protein: 4 g