Cannoli Bundt Cake
Cannoli Bundt Cake
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 418
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 65
- Sodium
- 295
- Total: 2 hr 40 min (includes cooling time)
- Active: 40 min
- Level: Intermediate
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 418
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 65
- Sodium
- 295
- Total: 2 hr 40 min (includes cooling time)
- Active: 40 min
Ingredients
Bundt Cake:
Nonstick baking spray, such as Baker's Joy or Pam Baking (with flour)
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/3 cup small-diced candied lemon peel
1/3 cup small-diced candied orange peel
2/3 cup mini semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1/2 cup whole-milk ricotta (not drained)
1 cup whole milk
Marsala Glaze:
1/4 cup Marsala wine
2 tablespoons granulated sugar
Powdered sugar, for serving, if desired
Directions
Special equipment:
a 12-cup Bundt pan and a pastry brush- For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan with nonstick baking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, candied lemon, candied orange and chocolate chips. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 1 minute until pale yellow. Add the eggs, vanilla, lemon zest and orange zest; mix for 2 minutes. Add the ricotta and milk; mix for 30 seconds (don't panic if it looks like it's separating). Add in the dry ingredients and mix on medium speed for 1 minute just to incorporate everything together.
- Pour the batter in the prepared Bundt pan. Set the pan on a baking sheet and transfer to the oven. Bake until fully cooked through, 1 hour.
- Allow the cake to rest for 10 minutes before inverting onto a wire rack to finish cooling.
- For the glaze: In a small saucepan over medium heat, combine the Marsala and granulated sugar. Whisk until the sugar dissolves. Poke holes in the cake with a skewer. Remove the glaze from the heat and brush onto the Bundt cake. Allow the cake to absorb the sauce and cool for about 20 minutes.
- Before serving, dust the cake with powdered sugar if desired.
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