How to Make It
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.