Cannoli Pound Cake has all of the cannoli flavors you love in an easy-to-make pound cake loaf. You'll love this super moist and slightly dense cake that's perfect for any occasion!
Keyword cannoli, cannoli pound cake, pound cake
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
9 x 5 inch loaf pan (see notes below)
¾cupbutter, softened (one and a half sticks)
15 ouncesricotta cheese
1 ½cupsall purpose flour
2 ½teaspoonsbaking powder
½cupmini chocolate chips
½cupshelled pistachios, lightly chopped
powdered sugar for sprinkling (optional)
Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter and line with parchment; set aside.
In a large bowl, using a handheld mixer, mix together the butter and sugar until well incorporated and light in color; about 2-3 minutes. Add in the ricotta and mix until light and fluffy, about 4-5 minutes. Beat in the eggs, one at a time, until incorporated. Add in the zest of one orange and stir to combine.
In a seperate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the flour mixture to the wet ingredients and beat until just combined. Fold in the mini chocolate chips and pistachios.
Pour the batter into the greased and lined pan and top with extra mini chocolate chips if desired. Bake on the center rack in oven for 65-75 minutes, or until a toothpick inserted in the loaf comes out clean. Let cool in pan for about 15 minutes, then use a knife to loosen the edges and lift out using parchment to help. Let the pound cake cool completely. Spinkle on powdered sugar if desired.
*This recipe yields a lot of batter, so if you don't have a large loaf pan, you can substitute a standard bundt cake pan. Just be sure to adjust baking time and test for doneness using a toothpick.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com