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Primo Blood Orange Olive Cornmeal Cake

Total Time 3 hrs
Course Dessert
Servings 16


  • Shortening
  • 2 1/2 cups All-purpose flour
  • 1 cup plain yellow cornmeal
  • 1/2 tbsp salt
  • 2 1/2 cups sugar
  • 3/4 cup softened butter (do not use margarine)
  • 3/4 cup Blood Orange Olive
  • 1 tbsp  chopped fresh rosemary leaves
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • 6 pcs eggs
  • Garnish: powdered sugar


  • Preheat oven to 325°F. Generously grease a 10-inch (12-cup) Bundt pan with shortening; lightly flour.
  • Combine flour, cornmeal, and salt in a medium bowl; set aside. Beat granulated sugar and butter at medium speed with an electric mixer 2 minutes or until light and fluffy. Gradually add oil, beating just until blended. Add rosemary, orange zest, and vanilla. Beat in eggs, 1 at a time, until blended. Gradually beat in flour mixture at low speed just until blended. Pour batter into prepared pan.
  • Bake at 325°F for 1 hour and 10 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Sprinkle with powdered sugar before serving, if desired.
Keyword Blood Orange Olive, olive oil