Are you craving the irresistible crunch of a cannoli but don't have the time for all that shell-filling fuss? Then get ready to be amazed! This Cannoli Pound Cake recipe delivers all the creamy ricotta and crunchy chocolate chip goodness of your favorite Italian treat, baked into one incredibly moist and delicious pound cake. It’s a perfect dessert for any occasion, a stunning centerpiece for a dinner party, or a simple yet elegant treat for a quiet night in. This easy recipe is perfect for both beginner bakers and experienced cooks looking for a delicious twist on a classic. Get ready to impress your friends and family with this delightful homemade dessert!
Ingredients:
- 1 ½ cups (187g) unsalted butter, softened
- 3 cups (375g) granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) ricotta cheese
- ½ cup (60g) mini chocolate chips
- ½ cup (60g) chopped candied orange peel (optional)
- Powdered sugar, for dusting (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13 inch baking pan. This helps prevent sticking and ensures a clean release of your beautiful cake.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for a light and airy texture. Use an electric mixer for best results.
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Add Eggs & Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
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Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Ricotta & Mix-ins: Gently fold in the ricotta cheese, mini chocolate chips, and candied orange peel (if using). The ricotta adds incredible moisture and a subtle tang that complements the sweetness perfectly.
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Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. For a 9x13 pan, reduce baking time to 40-45 minutes.
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Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar (optional) and serve.
Tips for the Best Cannoli Pound Cake:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out with a few moist crumbs, it's perfectly baked.
- Cooling is Key: Allowing the cake to cool completely prevents it from crumbling when you slice it.
Variations:
- Chocolate Cannoli Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a richer, chocolatey flavor.
- Citrus Twist: Experiment with different citrus zests like lemon or lime instead of (or in addition to) the candied orange peel.
- Nutty Delight: Add ½ cup of chopped pecans or walnuts to the batter for added texture and flavor.
Nutritional Information (per serving, approximate):
This will vary based on the size of your servings and the specific ingredients used. For a more precise nutritional breakdown, use a nutrition calculator with your exact ingredient measurements. However, this cake is generally considered a moderately rich dessert.
This Cannoli Pound Cake recipe is a delicious and easy-to-make dessert that's perfect for any occasion. Its moist texture and delightful combination of flavors will surely become a new favorite in your recipe collection. Enjoy!