cannoli pound cake Recipes

cannoli pound cake

Why did I make this cake? Was it a birthday, a dinner party, or a pot-luck brunch? Was I testing recipes for a new cookbook or auditioning one that I fell for at a bookstore? Did I see this recipe online and found it irresistible? Was it a Friday treat to relieve the pressure of a long week? For someone who might never run out of “excuses” to make cake in this lifetime, you’d think I’d come up with something more exciting than the truth, which is that I could only find a big tub of ricotta at the store when I made ziti last time, and forced myself to find a clever way to use it up. Alas, I rather enjoy a challenge and so it’s cake o’clock again; rejoice!


what you'll need
lots of zest

But, if I’m being honest, I really wanted a cannoli, I mean, the good kind, the kind that’s in a hand-formed shell that’s been deep-fried to a crackly crisp and is filled only once you order it so the outer crunch remains intact. A proper cannoli, with orange and lemon peel and a whiff of Marsala, chopped pistachios and always, always, always with the miniature chocolate chips.

whisked by hand, so simple
mini-chips and pistachios, ftw
tall, craggy cannoli pound cake

And so these things happily met up in a loaf pan. If you have my first cookbook, there’s a recipe for a ricotta cake which I created using a French yogurt cake for inspiration, the one that’s classically measured in yogurt cups. Swapping ricotta for yogurt, and olive oil for something more neutral, that one is finished with a concord grape sauce and it’s wonderful this time of year. This might be even better. In a tall pan, it bakes up high and with a cracked top with an excellent crisp to it. Inside, it’s tender and on the second day, even more lush, should it survive so long. It absolutely bursts with cannoli flavor, about as close as you’re going to get in a one-bowl pound cake. And, if you took my hint last time and also “accidentally” bought the big ricotta, you’re definitely going to have enough for two or three cakes, and absolutely no regrets will come of that.

cannoli pound cake
cannoli pound cake

One year ago: Better Chocolate Babka
Two years ago: Miso Sweet Potato and Broccoli Bowl
Three years ago: Quick Chicken Noodle Soup
Four years ago: Apple Pie Cookies
Five years ago: Roasted Eggplant Soup
Six years ago: Breakfast Apple Granola Crisp
Seven years ago: Balsamic-Glazed Sweet-and-Sour Onions, Majestic and Moist Honey Cake and The Best Challah I Know How To Make
Eight years ago: Gazpacho Salad and Hello Dolly Bars
Nine years ago: Winter Squash Soup with Gruyere Croutons

And for the other side of the world:
Six Months Ago: Wild Mushroom Paté and Obsessively Good Avocado and Cucumber Salad
1.5 Years Ago: Asparagus-Stuffed Eggs
2.5 Years Ago: Spinach and Smashed Egg Toast
3.5 Years Ago: Banana Bread Crepe Cake with Butterscotch
4.5 Years Ago: French Onion Soup

Cannoli Pound Cake

Butter or cooking spray to coat pan
1 cup (200 grams) granulated sugar
Finely grated zest from 1 orange
Finely grated zest from 1 lemon
1/2 cup (120 ml) olive oil
1 tablespoon (15 ml) sweet marsala wine or 2 tablespoons white wine (optional)
1 cup (250 grams) whole-milk ricotta cheese
2 large eggs
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt
1/2 teaspoon ground cinnamon
1 or 2 pinches allspice
1 1/2 cups (190 grams) all-purpose flour
1 cup (170 grams) mini-chocolate chips or 6 ounces semisweet chocolate bar, chopped into tiny bits
1/2 cup (60 grams) pistachios, chopped small

Heat oven to 350°F (175°C). Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.

Place sugar in a large bowl, and add zest. Use your fingertips to rub the zest into the sugar, scenting it througout. Whisk in olive oil, wine (if using), ricotta and eggs. Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine. Gently stir in flour, then chocolate and pistachios until just combined.

Scrape into prepared loaf. Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free. Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling. Cake is great the first day, and even more amazingly moist on the second and third, so feel free to plan ahead. Store at room temperature, covered with foil or plastic.

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220 comments on cannoli pound cake

  1. Aw. He’s reading her Elephant and Piggie. I “lost” “Should I Share My Ice Cream?” and am now on to reading the word banana over and over.

    Like so many others, I bought a tub of cottage cheese for Passover one year and never opened it. I didn’t think cake, patties, rather, and made savory ones with green onion, dill and parsley. Then I did a sweet batch for Shavuot with lots of vanilla and sugar. But now I want cake. Preferably shmeared with some sweetened marscapone. Right?

  2. Deb, once again you’ve made me smack my head and wonder why I never thought of doing that.

    There used to be a bakery in my neighborhood that made cannoli the right way, with ricotta imported from Italy and bronte pistachios, filled to order (and wouldn’t let you take them to go unless you swore up and down you were only taking it like a block). I miss that place.

  3. Mihaela

    I’ll have to make my own (lactose-free) ricotta for this, and I wonder how dry the ricotta should be. Grocery store ones vary quite a bit. A picture of the ricotta you used would really help. Thank you!

  4. Oh my gosh, you are brilliant! I want to eat this right now. I actually just bought the small ricotta and am now intensely regretting it. We moved from Brooklyn to Westchester two years ago, and I’m sure biting into a slice of this cake would remind me of my old ‘hood. I can’t wait to try it.

  5. Kimberly

    YOU always make me want to get in the kitchen….oh this looks….amazingly yum. Those children…yum also….how do you get anything done?

  6. This looks delightful! Do you have any suggestions on substitutions for the pistachios? Or can I just leave them out? My hubby has a nut allergy but would love this otherwise.

  7. WHY do I have to be at work when I see things like this?? It’s exhausting having to push these amazing food cravings out of my head all day long. And yep, I guess I do know what I’m now going to do with some of the 3 pounds of ricotta I bought last weekend. Also? I just reworked my dinner plans to ensure a cannoli pick-up is in order on the way home today. Life is so hard sometimes…

  8. Sarah Heat

    This looks lovely! I am a cannoli fiend, but only the good ones. I’m on the hunt for the best, now that I live in the east and such things exist. My favorite so far here in Philly is at Termini Bros. Bakery, although I’m sure others have their favorites. This seems to be an opinionated land.
    Anyway, looking forward to making this!

  9. What a great twist on a pound cake and it has pistachios in it – my favourites! Not to snub the chocolate and Marsala in any way or form, lovely idea, needs to get baked here soon.

    Nicole (making s’mores ice cream tomorrow, then cupcakes, then shopping for a larger pair of pants)

  10. Shannon

    Deb, I just wanted to thank you for all the wonderful work you do. I love your recipes–they are so creative, delicious, and reliable. It is wonderful to be able to make them confidently for guests or gifts, without having to try them out first. This looks incredible; I haven’t had a cannoli for ages, so I can’t wait until I can make this cake. Blessings to you and your family!

  11. Elizabeth

    This looks seriously amazing! This is tantamount to sacrilege, but do you have any suggestions for a non-dairy sub for the ricotta? I’m breastfeeding and the little one has me off dairy. If not I might have to make it and watch my husband eat it.

  12. Cathie

    I cannot wait to make this! Should the pistachios be unsalted? I having a hard time finding anything but the salted variety in my small town. thanks!

  13. Christina

    I love your homemade ricotta recipe. If using that recipe for this cake, how long would you suggest letting the ricotta strain – an hour or even longer?

  14. Kathleen

    Any tips on how to make this at an altitude? I just moved to Denver from coastal CA (e.g., sea level!) and I’m terrified about baking up here. I think the appeal of this recipe may be enough for me to conquer my fear. I’d be super grateful for any insight you could provide!

  15. Sarah

    So, one year for my DH’s birthday I replicated a cannoli cake from the Italian bakery next door to his aunt’s house. This looks like it would beat it hands down. Wow.

  16. Marie

    Kathleen from Denver — I’ve lived in Boulder for a couple of decades, so I share your altitude. Quick-leavened cakes like this one, and quick breads, work well here, and I’ve seldom had any trouble even if I forget to adjust the recipe. But if you want to adjust, the steps are to decrease the leavening (baking powder or soda) just a bit, like 1/8 teaspoon for every teaspoon required; add a little bit of extra moisture, about 2 tablespoons per cup of liquid; and be aware that the cake might require more time to bake, just as it requires more time to cook pasta and such at high altitude. (Or you can just increase the oven temperature 10-15 degrees.) I also like to buy “high-altitude flour,” which has a higher protein content — seems to keep the cake from sagging in the middle. Don’t worry, though, you’re going to be fine!

  17. john burke

    Great recipe. When I wanted to make cannoli a few years ago I considered buying a batch of the aluminum tubes the dough gets wrapped around for frying, but decided instead to follow a Lidia Bastianich recipe in which you cut the dough into rectangles (rhombuses? been a while since 6th grade geometry) and fry those, then stack them with the filling between the layers. It was OK but hard to eat (the pastry shatters) and I never made it again. But this is brilliant–bypass the fried dough and make a cake instead. We’re still getting great local apples but in a few weeks they’ll be gone, and this cake will be a lot of comfort. Thanks, Deb.

  18. jwg

    This is going to the top of my list for the next time I feel the need to bake. Clever hiding of the baby picture this time. Does it matter if it is skim milk or whole milk ricotta?

  19. Sharon

    Oh man. Yum. My mom has a chocolate aversion (migraines). Ok to just leave out, or do you think the loaf would be too dense?

  20. Kathleen

    Looks & sounds delicious. Seems like it could be used for lots of variations in nuts and whatever else you feel like adding.

  21. Lauren

    Egad! That is one tempting bit of goodness !! I love the look on Jacob’s face in the photo too. He must have known what was going to come out of the Smitten oven to reward him for babysitting. I think just about anyone would babysit for a cannoli cake reward. This is going to be awesome, I can sense it and will be out buying my ricotta before you can even read this.

  22. This sounds amazing! Would you fault me if I bought the big thing of ricotta just because….so that I can make this cake? On the agenda for the weekend!

  23. Jo

    Perfection and easy too! What more could you ask for? I have to make this on Sat I don’t know how you do this but I sure am glad you do.

  24. Suzanne

    I bet this is good. I am sort of devastated by the subtext though: that when craving cannoli you would rather bake a cake than walk over to Veniero’s. How good can this train station cannoli be? How much brain space must I devote to cannoli comparison? If I go to Philadelphia will I never love another cannoli again? Honestly it’s just a lot to take in.

  25. Lauren

    Forgot to ask about the zester that handily perches on the mixing bowl…now that I have my ingredients, I am ready to bake, except that I am jealous of the zester. Where did that come from please? I NEED it.

  26. Audrey

    Lauren, the zester is a micro plane. It is actually easier to pull the plane over the orange, rather like bowing a violin. The zest collects on top and you can see how much you have done.

  27. I grew up in the north, and my mother grew up in New York City so I know a thing or more about good cannolis. I can assure you, I have never found one here in the south. (Someday ask me about the friend who loves me and had an Italian bakery in Boston send me cannoli shells and everything else needed to fill them in an overnight package!) Your recipe looks amazing and I’m thinking about making it 6x for a job due on Sunday. Nothing like looking in an oven and seeing six loaves of pound cake baking! Thanks for the great idea of something that could be done today for a Sunday due date!

  28. Cecilia

    One of the things I have always liked on your blog is reading your comments to specific questions. They are harder and harder to find. Are you no longer publishing them?

  29. Judi

    Mmmm, cannolis! To me, they require not only mini chocolate chips, but also MUST have a hint of anise. Perhaps in place of the allspice?

  30. Lindsey

    Made this yesterday and it was really good. Maybe had a touch too much zest for my taste but it was dense and moist and tasty. Being from Arizona, I don’t know what an authentic cannoli tastes like (I always thought it was just a sweetened ricotta and chocolate chips in a shell)!

  31. Tracy

    Any suggestions for pistachio substitutes? More chocolate chips? Both pistachios are ricotta are incredibly expensive where I live (Colombia… the country, not the city). I can make the ricotta myself to keep the cost down, but no dice on the pistachios.

  32. Mrs. Fifi LaSinge

    Oh this is brilliant!
    I love the pistachios along with the tiny chocolate chips! And the marsala – YUM! I love pound cakes and ricotta gives it a delectable flavor like no other and it’s LIGHT! (well lighter than….)

    I think you should consider making a big batch of your own ricotta and using it super fresh in these recipes. It’s less expensive, but most important – it’s so fresh you will have to stop yourself from sitting and eating up the first batch, it’s that good.

  33. Rosemary

    I love pound cakes, put them in the oven the forget them for an hour, unlike cookies which are so very needy. This reminds me of a chocolate chip pound cake I make with cream cheese. It is an old recipe from the Cuisinart Publication, Pleasures of Cooking.

  34. Catherine

    I probably shouldn’t be telling you this, but, well…..I was in Ortigia this summer (Siracuse, Sicily) and in the Duomo there was a walk up window where all they sold were cannoli, and they filled them right there when you ordered them. Let’s just say I was there once a day(restraint!), and I’m still trying to figure out how to make that work (business model) in Berkeley CA. You can bet I”ll be yanking that tub of Sheeps Milk Ricotta out of my fridge and whipping this up.

  35. Jennifer

    I am LMAO becuase when I first saw this in my email, I thought it said “cannellini pound cake”…as in cannellini beans. I thought “WOW…now that sounds really…weird but let’s see…”!!I’m a bit relieved now!!

  36. Oh man, the mister is totally going to flip for this recipe. Being Sicilian, he loves Cassata cake, but it’s a bit putsy and unrealistic to make with regularity, but this looks like a home-run!

  37. Heather

    Saw this while flying home from a business trip yesterday and made it as soon as I got home last night! It is ridiculously delicious, and a big hit in the office this morning. Such a great one bowl cake too! I’ll definitely be making it again.

  38. Emme

    Do you recommend draining the ricotta as if making cannoli filling? Or is the extra moisture from undrained ricotta needed for the recipe? Thanks.

  39. denise

    Love cannolis and love pound cake so how could this go wrong. Planning to make this as soon as possible. Prefer butter pound cakes but oil makes a good cake too. Wondering if the olive oil adds any other advantage besides a kind of authentic Italian “fried” flavor? Otherwise leaning towards substituting butter.

  40. Whoa! This is such a great idea! Will definitely put this one of the list. I’d love to bake or cook with you Deb! Would be such fun!! I’m not too far…Philly:) Let’s have a blogger get together!!

  41. Holly

    When using zest from the orange and lemon, you’re meaning zest from ENTIRE fruits?? I know I am probably asking a “duh” question, but just want to make sure I do it right! Thanks.

  42. Kimberly

    Hello Deb! This looks amazing. I have a question about the ricotta. I have made your homemade ricotta and it has ruined changed my life! :) The homemade ricotta is quite a bit richer than regular ricotta. Would you change this recipe if using that ricotta?

  43. deb

    Freezability — I’d expect this to freeze very well.

    Laura — Whoa, thanks, I hadn’t realized. I think this will require about 75 edits, including URLs on my end, so it’s going in the “queue” for right now.

    Lauren — It’s a Microplane zester; they’re the classic brand that brought them to the market. They’re usually sold as rasps but I prefer the wider field in this one, and that it has no plastic parts (nothing harmful about them, just not my preference).

    Suzanne — Especially if you knew how close I lived to Veneiros! But, they’re just okay to me. They’ve got that affliction of so many Italian-American bakeries these days in which everything is saturated with artificial almond flavoring and it bums me out because I so love the idea of the place, and that they’re still around after all of these years. The ones in Philly were excellent, and I think Sarah (#16) is a fan as well! I am very overdue for a trip back through there.

    Cecilia — Absolutely, I still read and respond to everything. But, since having a baby this summer, it sometimes takes a little longer because I’m juggling much more throughout the day! I got back into the swing of things last time, and expect at some point in the next 18 years :) to do so again.

    sharon — Thank you. My to-cook list is also insane, so hard to whittle it down to the amount of time I have these days. I hope this means that only the cream rises to the top!

    Sharon — You can skip the chocolate.

    jwg — I usually use full-fat but I think you’ll be okay with either here.

    Marie — Thank you. I’ve only ever baked at sea level, so my understanding of the changes needed can only be copied from other books/sites, can’t attest to how well they work.

    Sarah — Use any kind of nut that you prefer to eat. You can also skip the nuts.

    Christina and also Kimberly about the homemade ricotta — Yes, you always want to strain that one for some time. However, it’s so good and rich and wonderful fresh, I’d almost feel sad burying it in cake. Almost.

    Cathie — If you don’t mind a little more salt in your cake, or you like a salty accent throughout, use salted pistachios. Otherwise, I’d use unsalted.

    Elizabeth — It would make a different recipe, but the 1 cup of ricotta could be swapped, mostly likely, with a fruit puree such as applesauce. But, of course, then I might just make an applesauce cake!

    Maureen — Yes, this would work with yogurt instead.

    Annie — Should be fine as mini-loaves. Freezes well.

    Samantha — The nuts can be left out with no issues.

    Mihaela — You can see the ricotta I used in the 2nd photo. It’s in a bowl and was very thick. However, I believe a thinner one would work just fine.

    Jennifer — Yes! One day. Thanks.

    Emme — It’s not necessary to drain the ricotta for this cake.

    Holly — Yes, I used the zest from both whole fruits. However, using a Microplane zester, which is very efficient in only pulling the zest off and no peel, you only get a scant amount from each. If you’re worried about it overwhelming, you can limit the zest to that of half of each fruit.

  44. Karen

    The moment I saw the words “Cannoli Cake” I thought, “Oh no, she DIDN’T!!! Oh how I miss a real cannoli – impossible to find on the west coast. Whole milk ricotta has only recently showed up in grocery stores and still remains difficult to find. I will have to learn how to make my own!

  45. Deb

    I’m thinking there is the equivalent of more than one Cannolo in this pound cake. My plan is to make it more than one serving anyway.

  46. Elizabeth K

    I couldn’t wait on this recipe and put it together last night. I had limited time, so I baked it as cupcakes (the recipe made 1 dozen) for about 25 minutes. SO delicious and they were a big hit with my friends. Any suggestions for a frosting/ topping if you do make this cake as cupcakes? They definitely didn’t need anything extra, but a cupcake shape just begs a topping :). I’m thinking something creamy, not too sweet, and simple. Thanks for a gem of a recipe, I’ll definitely be making this again and trying it out as a single cake as written.

  47. Elizabeth

    Update: I found and used almond milk ricotta from Whole Foods. It worked pretty well! The cake was tasty at least, but I can’t attest to how much tastier it would have been with real ricotta.

  48. K

    I made this last night. I was out of pistachios, so I subbed pine nuts for a similar feel. Delicious! Very chocolatey and citrusy. Perfectly reminiscent of cannoli!

    Thank you, Deb. I feel like I can always count on you for a winner. You had me with corn and tomato pie. Your risotto stuffed poblanos? Unbelievably delicious. Shakshuka? Amazing. And I could go on and on! You are the bestest!

  49. Gail

    Do you have a recommendation for the Marsala? I only use alcohol for cooking/baking and need recommendations because “use what you drink” doesn’t work when you don’t drink. I have bought Marsala in the past for use in recipes that was labeled sweet but was horridly vile and ruined the recipes. I would like to include the flavor, but am afraid to purchase without recommendations. Thank you!

  50. Tiffany

    Oh my spreading thighs!! This was in my inbox this morning and on my counter this afternoon….absolutely delicious. Deb, I have been watching The Great British Baking show on Netflix and it’s totally addictive, I was wondering if you have seen it? If not, I would recommend emptying out an entire weekend because once you start it’s impossible to stop.

  51. Angela

    Elizabeth k – not sure if you’ll see this, but maybe you can try putting cannoli cream on top? Or a mascarpone cream from tiramisu?

    I’m going to make this sometime lol not sure when but I will. Thanks for the recipe :)

  52. Michele

    Dear Deb, just made this with a few alterations. Orange blossom water for marsala and toasted almonds for pistachios. That’s what I had. Oh my, a new Christmas present for my friends. Also made your butternut squash soup…perfect. Sweet and savory. I did add nutmeg. Thanks so much.

  53. Kathleen

    I really like making loaves..the other day was lemon..
    However,being lactose intolerant the ricotta I can’t eat..
    It’s nice to see I can use yougart too (0%)

    Sweet picture too of your children

  54. heidipie

    Harmonizing with all the commenters that yes, this is pure genius. What multiple of this recipe would you recommend if I wanted to make a 12″ Bundt cake of this?

  55. Michele

    What a beautiful and delicious quick bread! I added a thick sprinkle of sugar on the top before baking the loaf to give it a nice crackle top.

  56. Ellen

    Hi Deb,

    This cake looks so good. I know that you usually advocate for toasting nuts before including them in recipes. I don’t see the instruction to toast the pistachios. Do I assume correctly that I should toast them?

    As always, thank you very, very much for giving us so many inspiring recipes.

    Yours,

    Ellen

  57. Barbara C

    My husband was stationed in Aviano in the far north of Italy. Maybe this would explain why he couldn’t find Cannoli? It’s only a Sicilian dessert! We were starting to think it was an American Italian thing! No matter, I will be making this for sure. Seems to me a dusting of powdered sugar when serving would be appropriate, no icing or other topping would be “correct.” I decided at one time that I needed to make my own cannoli. Indiana isn’t known as a hotbed for Italian food so buying shells wasn’t an option. I found a recipe and bought a stainless wisk, clipped the tines off and used it as a form for frying. Worked like a charm! The cake will be much easier!!

  58. I love cannoli also. I used to live above an Italian bakery and put on 3kg over a couple of months because I love cannoli. I left for my health.

    Made this cake yesterday for my contribution to morning tea at my community garden’s working bee. What a hit! it was demolished, in a good way. Not a crumb or choc drop left behind. This recipe is definitely a keeper. Thank you.

  59. Sigurborg Matthiasdottir

    I just love that you give metric measurments. Makes everything so much more easy for us Europeans (Icelandic). :-)

  60. Deb, I love your recipes and have made several of them. I haven’t commented before, but they’re some of my favorites!

    My question: how essential is the olive oil? When I’ve made cakes with olive oil before, I’ve found the olive oil taste to be overwhelming, and I have trouble getting past that to taste other flavors. Would the cake lose something if I used vegetable oil or butter or a mixture in place of some or all of the olive oil?

  61. Kim

    I made this the day the post came out and after his first bite my husband said “This tastes like something we’d get in New York!” I subbed regular vegetable oil for the olive (like Leona above, I find the flavor of olive oil too strong for baked goods) and a couple tablespoons of Riesling for the Marsala and it was completely fabulous. It’s amazingly moist, fragrant and just sweet enough. Thanks so much!

  62. Geri

    Great comments from everyone. Has anyone baked this recipe in a round cake pan or a pan with a scalloped edge. I’d like to try it in a pan which might look more festive for a party.

  63. Every once in a great, great while I go to the store and gather ingredients I wouldn’t normally stock (dairy allergy, yo!) to make one of your delicious creations for my husband who, sadly, is constantly subjected to a never-ending stream of vegan baked goods. As soon as I submit this comment, I’m hopping on my bike and heading to Whole Paycheck for some whole-milk ricotta cheese. And when he gets back this afternoon, this will be waiting for him. I can’t wait to see the look on his face.

  64. CM

    Don’t do what I did: I doubled the recipe and baked it in a bundt pan. Terrible idea! The batter is so dense, and doubling produced so much of it, that there was no way it could cook through and the cake fell apart. It still tasted good, but I ended up crumbling up the bottom half and will try to salvage it separately. I think this could work in a bundt WITHOUT doubling. (Also, I used a single recipe’s worth of zest, and added a few drops of King Arthur Flour’s Fiori di Sicilia, which has the perfect flavor profile for this. I would definitely recommend adding some if you have it on hand.)

  65. Jennifer

    Oh Deb! Another winner. Have not done much baking with olive oil, but love the subtle flavor it imparts in this cake. The zest infused sugar? Brilliant! Skipped the nuts since I didnt have them. Family loved it. Thank you.

  66. Alison

    Oh my – this is so, so good! I couldn’t help myself – I love Cannoli and this just called to me. So it took me all of about 5 minutes to put everything together and then 55 minutes to bake. Happy campers here! I can see this turning into one of my go-to bakes! I would also be tempted to add some masala soaked sultanas to the mix. Thank you Deb – you’ve made my Sunday!

  67. I went ahead and bought whole milk ricotta and even a bottle of marsala! I just couldn’t wait – but it was worth it – best cake I’ve had in along time! I froze some of it to avoid eating all of it myself …

  68. Kate

    I’ve got one of these lovelies cooling on my counter right now and ooooh, it smells wonderful.

    I got hand-dipped ricotta at Whole Foods for this. And, it’s so rich, and marvelous. I am meh about ricotta generally, but now I will have to do something special with the remaining 1/4 cup its so good.

  69. Marcella

    Holy cannoli! I made your pound cake yesterday for Canadian Thanksgiving instead of our regular pumpkin pie (everyone was somewhat tired of the ol’ pumpkin pie…). Huge success; I served it topped with a pumpkin creme anglaise (because it WAS Thanksgiving after all…). The marsala added a nice flavour component. If anything I have one caveat: it’s quite chocolatey – I might cut down a bit on the chocolate chips next time. I will definitely bake this again!! Thanks for sharing, Deb.

  70. I made this cake this afternoon, I didn’t have an orange so I used two lemons, and it’s come out looking gorgeous! Quite dark but my oven is absolutely frustrating no matter what I do. I can’t wait to cut and eat it later!!

  71. Nadia

    I’m tempted to try this because the ricotta element adds a new twist to the pound cake tale (for me at least) but I’m wary of using olive oil in cakes I’ve found it to be quite heavy. I presume it’s okay here or you would have said?

  72. AudZar

    Made this yesterday- soooooo delicious!!! (I had to sub clementine peel, as I was unexpectedly orangeless). Has anyone figured out a bundt cake conversion yet? I desperately need to bring this as a bonus dessert to Thanksgiving. Yum!

  73. Cannoli will forever remind me of the Italian-themed bridal shower we planned for my sister, who started dating her husband while they were both studying in Rome. Happily their 14th wedding anniversary is tomorrow, so I must send this recipe to her! Thanks for sharing!

  74. Deb, You’re an inspiration!!!! I’ve always enjoyed cooking– since high school in fact when a boy friend of mine showed me how to cook a few things and explained different knives and utensils of the cook’s kitchen. All of what my mother cooked came from a can or box and was entirely utilitarian in purpose–I’ve evolved from this approach and can’t thank you enough for lifting me to another level of cooking!

    Recently I stepped up my game in the kitchen + then met your blog and cookbook and now…WOW! We’re all gushing over brunch, dinner, dessert…!

    I’m debating this scrumptious looking cake or your lemon pound cake…Oh, the decisions.
    sheila

  75. Aileen

    I omitted the marsala/wine, salt and allspice (didn’t have them), used salted pistachios and frischkäse (for the ricotta, which is weirdly hard to find in Germany), and this was amazingly delicious, so much so that I’m making an encore tomorrow.

  76. Abbie C

    A few days ago, my husband and I had freshly filled cannoli at Maria’s Pastry Shop in Boston (literally run by an army of Italian grandmas), so I couldn’t help but make this cake! It was incredibly easy to prep and I love that it only required one mixing bowl! It really is a cannoli in cake form from the crisp outer crust to the subtle spices and citrus flavors inside! Thank you for another great recipe!

  77. Julie

    I made this and it turned out tasting exactly as described. It took 15 minutes longer in my oven than expected, but it looks just like the photos. A nice way to make a dent in that big tub of ricotta. I used finely chopped Valrhona 64% and it is nice and chocolaty. Next time I will dial back the cinnamon and allspice but they do contribute towards a very particular cannoli taste, just not my personal favorite.

  78. Jacqui

    Any way this can be made as a layer cake for a birthday, or, if not, do you have any tips on how to make it look perfectly festive?

  79. deb

    To make this in a bundt — Doubling it should yield the right amount. This is how I always translate loaf to bundt cakes…

    Hm, except CM (above) had trouble with it. I wonder if it might need a lower temperature to accommodating the longer baking time it would require without getting overly brown.

    Olive oil — I don’t find it heavy or overly notable here, but if you’re wary, you can swap half or all of it with a neutral oil you prefer.

    Toasting nuts — I know, it’s so not like me not to insist that you do so here. I don’t know what’s come over me, but for some reason, likely because I don’t generally care for the texture of whole or chopped nuts within a cake (versus a nut meal or flour, or nuts on top), I didn’t mind them less crisp here, so they were less of an interruption in the crumb. In fact, I even liked them. However, for the best texture and heightened flavor, you should always toast your nuts first.

    Marcia — I don’t know the volume of one, but if it’s equivalent to a bundt, I’d double this. I agree it would look very grand and pretty for the holidays.

    Tiffany — I have heard SO MUCH about it. The country was going crazy for it when I was on book tour in the UK two years ago. I think we should binge on it, too. And I loved this article, although the bigger picture, that it should be newsworthy that a Muslim be treated without prejudice in the year 2015, bummed me out.

    Marsala — I usually buy the Florio brand; price isn’t bad, taste seems pretty good, but I also haven’t done much taste-testing of others. Perhaps someone else will chime in with a suggestion. Or, if you’ve got a good wine store by you, I bet someone there should be able to make a good recommendation. It’s best in almost all cases to avoid anything called “cooking wine.” They tend to have a lot of sodium and are never something you’d want to drink.

  80. Magdalena

    I’m considering making this as cupcakes – should I use wrappers, or just butter the muffin pan really well? And presumably this will make roughly 10-12 cupcakes as written?

  81. Marcia

    To CW , Re baking in a Bundt pan or any tube pan, do not put the pan on a baking sheet. The tube is there so the heat can go through to the center of the cake and help the large cake bake in the center.

  82. This looks and sounds so delicious! I am lucky to have access to great cannoli in Boston ( although thankfully not in walking distance so I don’t have all the time) and seeing this has me craving them too! Or just thinking about buying some ricotta and making this.

  83. Tabitha D

    Do you know if this recipe would work in a standard 9×2-inch cake pan? Or maybe even a Pullman Loaf Pan? The loaf pan I have measures as 4x4x13.

  84. I’m sure this cake tastes amazing and tastes like a cannoli, but I have this pet peeve where sometimes if you’re going to make one thing in another form, it has to embody the texture of the original form as well…like a super crackly/crisp (cannoli-like, if you will) shell and cream filling in the middle of the cake.

    Don’t ask me how to execute this (yet) I’m just here to petulant.

  85. MaryG

    Made this Sunday – dessert for a brunch (an all-savory brunch up to that point). We all loved (LOVED) it. Served with berries macerated in fresh orange juice and a smidge of sugar, and whipped cream flavored with Marsala, all on the side for guests to use as they like. The tiny piece left was still if not more delicious the next day (day three). Thank you!!

  86. Nadia

    So I made this cake last night using regular cooking (corn) oil instead of the olive oil. Like Ju Transcendancing, I used the zest of two lemons because I couldn’t get hold of an orange, and as the only dark chocolate I could find in my local supermarket was bars of fancy Swiss dark packed with hazelnuts, I ended up using hazelnuts instead of the pistachios by default. No wine, sadly. The result is delicious! A not-too-sweet cake with a lovely moist crumb and gorgeous burnish brown outer crust. But cannoli or not, I find lemon and chocolate a weird combo in a cake or dessert (orange and chocolate more common, granted), so next time I’ll probably skip the citrus element altogether and just stay with chocolate, hazelnuts, and the cinnamon and allspice. A great one to play around with, thanks for this recipe!

  87. Barbara C

    I finally had all the ingredients today and baked it! The batter was so good that I knew the cake would be. Yes, I eat raw batter, the horror!! Unfortunately, the cake fell in the middle while cooling. My tester came out clean but apparently the cake wasn’t done. Still yummy! I guess I’ll have to try again!

  88. Kristen

    Made this cake on Saturday morning and my fiancee and I LOVED it. Moist and flavorful. So easy to whip up (1 BOWL!), no way to mess up this cake. Use good quality chocolate chips as suggested in the recipe (I used Ghirardelli mini chips) but this would be excellent with a darker chocolate as well. We also purchased a high quality ricotta (delicious and light eaten off a spoon) in the cheese section of a higher end grocery store and that for sure added to the overall flavor. Will definitely keep this in rotation.

  89. Susan

    I made this last night (subbing in the Greek fat-free yogurt and pecans that I had on hand) and it came out perfectly! Most important, it did exactly capture the flavor of cannolis. What a fantastic recipe to have that comes together so quickly.

  90. MelissaBKB

    Wow, 137 comments and no mention of cherries! It’s probably in no way traditional or authentic but I really love the cannoli filling with cinnamon, chocolate chips, and chopped maraschinos. But I’m from the midwest, so… :) I think I might try reducing the sugar a bit, adding 1/2 cup chopped cherries, and report back!

  91. Terry

    Made this Sunday and it is gone as of this morning. It was so good. Great texture and the combination of flavors was perfect. I used a bundt pan just because I hadn’t used mine for years and it turned out really well. I did not double the recipe and it was perfect. Alas, I did use the marsala “cooking wine” but will buy the good stuff for the next time i make it. Which will be soon!

  92. Carol

    Made this last night and it was delicious! I made one loaf with gluten-free AP flour (Bob’s Red Mill) since one of my dinner guests is allergic and it worked out great. I also made another using my bundt pan and 1 1/2 times the recipe (regular flour this time) without a problem.

    I used slightly less zest than called for both times (based on what I had on hand) and I still think the citrus flavor still came through perfectly.

    Great recipe!

  93. Tabitha D

    Thanks Deb!

    Baked this cake in a 9×3-inch cake pan, subbing hazelnuts for pistachios. So good! Thinking I’ll serve it with whipped cream and some kind of orange sauce or compote… not sure yet but I have until tomorrow to decide!

  94. Heather

    Made tonight sans pistachios and wine – SO GOOD! I’m excited to try day two and three. I’m “auditioning” birthday cakes and this is on the top of the list. For Barbara C. #135 – Sometimes the crust cleans off the tester on the way out. I find putting the tester in a crack angled toward the center results in a more accurate crumb test.

  95. Heidi

    Oh man, you get me EVERY TIME! I literally cannot count the times you have seduced me to make something as soon as possible over the past years. This was the case with this cake, and it is SO GOOD. My boys could not be persuaded to wait for dinner with it, so we had it for breakfast. Half of it is gone. It is wonderful. I personally loved the amount of zest in it – the only adjustment I will make is reduce the sugar to 150gr next time and maybe use less chocolate chips. But I like my cakes on the mellow side. Thanks again for an awesome recipe.

  96. Audrey Rugari

    What a great idea! Can’t wait to try it…
    One question though: can I replace Marasala with Amaretto? And if so, does it change the quantity?
    I hate to change something even before trying it but buying a bottle of Marsala when I own one of Amaretto that I don’t use so often seems a shame. I know it’s the same kind of taste but since one is wine-like and the other is more like liquor I don’t want to put to much!
    Thanks for your help.

  97. Lindsay

    I made this last night and it is fabulous! I didn’t put in the wine because I wasn’t sure if my marsala was sweet, but the final product was still amazing. In fact, I just had a piece. Yum.

  98. Charlotte

    I just put the cake in the oven for a party I’m having tomorrow but – I know this sounds dumb – I can’t believe how much the batter tasted like a cannoli! I know, it’s in the name, but I was still surprised. Can’t wait for the final product. I omitted the nuts (I’ve never had a cannoli with pistachios; le gasp!) but kept everything else the same. The lemon and orange zest is making my kitchen smell divine!

  99. Tiffany

    Deb, Interesting article about The Great British Baking Show, but I agree, it’s a sad commentary that it’s noteworthy. Anyway, I dare you to watch two episodes and not be completely and utterly in it’s thrall. It has the added bonus of making you feel great about your teeth too.

  100. Tariqata

    I had everything required to bake this except an orange, and I went out to get one as soon as possible. I would not have thought to combine citrus-chocolate-spice flavours, but it was absolutely delicious! (And a one-bowl cake that I can mix and have in the oven in 15 minutes snatched while my newborn naps is a bonus.) I had a chunk of callebeault semi-sweet chocolate, so I chopped it instead of using chocolate chips; as a result there are tons of teeny chocolate shards throughout the cake, but that’s just fine by me.

  101. Cordelia

    I baked a double batch last Friday with plans for one for my daughters school bake sale and one for me. Too much going on and my loaves were looking too brown and passed the toothpick test, not sure how much time in the oven but they were under baked, however they taste delicious, but not quite bakesle worthy. The carrot cupcakes and s’more cupcakes were worthy and went to the bake sale.

    Thanks for your yummy, well tested recipes.

  102. Wife To An Amazing Cook

    This is really top-notch Deb. I love how quickly it came together (one bowl! no Kitchenaid paddle to clean!) and the flavor is incredible. I followed the recipe exactly, though my loaf took a good 10 minutes longer to cook.

    I’m so looking forward to a slice of this and a cup of coffee tomorrow morning; it’ll be the perfect way to start my weekend. And I’m thinking of making this for post-Thanksgiving brunch… in a Bundt pan since it looks like others have done it successfully and it has such a lovely presentation, all golden on the outside and flecked with chocolate inside. Hmmm, maybe a I need another piece right now! :)

    1. deb

      Lauren — No, no need to drain the ricotta. (A few people have asked; I promise, I would have told everyone if it was necessary. I want the recipe to work for you!)

  103. Valerie

    Deb I just made this delightful cake for a dinner party tonight. Do you have any serving suggestions? Ice cream? poached pears, something else? Thanks – Val

  104. Marcia

    Finally made this cake tonight after carrying my ricotta and pistachios from place to place. It was wonderful, and It elicited many oohs and
    Ahhs. .. My Marsala must have been 20 years old and looked like motor oil, so I added a tablespoon of Grand Marnier , and a half tsp of vanilla. This worked well. This one is going out for holiday gifts. Thanks Deb for another one bowl wonder.

  105. Doubled this to make two loaves so I have can bring 1 and a half to a food swap tomorrow… But I’m not sure they’ll make it. This is my new pound cake base recipe. (it must be too long since I’ve had a cannoli as it didn’t remind me too much of one, but it tasted so good you could call it anything and I’d eat it).

  106. Janae

    Delicious! I skipped the wine and used canola oil in place of the olive oil. I’m thinking this will be good around the holidays. Loved it, thanks!

  107. Kathryn

    I finally made this today…3 small loafs and one tiny loaf for my widowed neighbor-tiny because she is type 2 diabetic and eats tiny portions. I am week 6 into a shingles outbreak and food lately has been meh. Fortunately for my husband the aforementioned neighbor has been keeping us supplied with dinners and the cookies this past month. I had good intentions with these loafs – the tiny one for the neighbor (not negotiable) and to give one to our wonderful contractor who is currently laboring in the rain and cold, 2 remaining for my wonderfully patient husband who has taken on the many chores I am not currently not able to do. However, I made the mistake of trying one of the small loafs. Definitely not meh! There is no way the contractor will get one today, and it might be questionable if my husband comes home to find more than crumbs.

  108. Susie M.

    So, Deb, I love love your blog and recipes! This is my first time commenting here. I’ve gone over the other comments for this recipe and I don’t think I’ve seen this one addressed. The pistachios I have to use are shelled and salted. So, I’m thinking of skipping the 1/4 tsp salt you call for. And, of course I’m going to double it and use 2 loaf pans. What do you think? Thanks!

  109. TerryB

    For those of you who wondered about a layer cake, I made a layer cake form this this past weekend. One recipe for a 8×2 inch pan. I used wet terry cloth towels around the pans and baked a 350 for about an hour. The came nice and tall and flat. I torted them filled them with whipped chocolate ganache and frosted with a hybrid smbc/abc frostings it was very good.

  110. magdalena

    Worked great as cupcakes (with wrappers). A double recipe made 19… I used half rice flour and half almond flour, and subbed brandy for the marsala. They were sweeter than I was expecting, so I’m glad I didn’t cover them in powdered sugar (next time, I’d reduce the sugar by at least 1/2c). And the last one was possibly better on day 5 than the first was on day 1.

  111. Aileen

    I made this yesterday following the directions. It came out of the oven looking perfect and it tastes delicious. However slices completely fell apart when I cut it after was cooled overnight. No beautiful slices like your picture. What could be the problem?

  112. Joan

    Mine also fell…and was completely raw in the center even though the toothpick came out clean and the top was done, verging on too dark. Baked in an electric convection for 55 minutes, top rack. Maybe should have used the middle rack? I’m still figuring it out.

    (Returned it to the oven for 10 minutes to try and save it, but I think it’s a lost cause.)

  113. Diana

    I made 12 muffins (cupcakes? not sure what the difference is) using all the batter, didn’t use liners, and only sprayed the pan (didn’t flour). They came out super easily and are absolutely delicious!! I actually prefer them this way (although I haven’t made the loaf so far, so I can’t really compare) because there is more crisp all around each bite. The problem is I eat one at a time, and the muffins are probably bigger than a slice would be… They are a bit dense, so I wonder if I over mixed the batter when I was incorporating the flour, but I like them this way, so I’m happy about it :-) thank you for all the delicious recipes on this website, this is not the first and won’t be the last I try!! YUMMM!!! I will take these to my dissertation presentation and feed my committee on Monday, thanks to other people’s feedback that they are even better after a few days. I hope they agree and pass me :-)

  114. I’ve tried a few of your quick bread/loaves recipes and they all turned out delicious and moist! I was going to try making this and wonder if the olive oil in the recipe is extra virgin olive oil?

  115. I made this a few days ago and everybody loved it. Has all the flavors of a cannoli but without all the hassle. My husband, who is Sicilian, raved that it rivals his favorite dessert, cannoli, and surpasses it! A total winner in my book!

  116. Libby

    Made the cake today and substituted plain yogurt for the ricotta – simply delicious.
    This is a terrific recipe – very flavorful and evocative of autumn. A keeper, for sure.

  117. Made this cake last week and loved this recipe for its simplicity and easy clean-up..also got me to buy the more expensive, all natural ricotta. I am converted, just bought another quart. I found this cake to be more about the citrus flavor and less about the cannoli. I will make this cake again w/less zest and more marsala in an attempt to bring back the flavors of the side by side bakeries and their cannoli…Bleecker Street, 1976.

  118. Barbara C

    Cake number 2 was made and came out better. Thanks to Heather comment “144 for the suggestion about the cake tester. I will have to make cake Number 3 now!! I found Marsala at the Walmarts but now I’m concerned, it’s Holland House and calls itself cooking wine. We don’t have a wine store unless you call the gas station a wine store so going somewhere real isn’t an option. Ain’t small town life great!! The sodium is 190mg. Deb or anyone else who knows wine, is that high? I’m clueless! I have another cooking adventure lined up so I won’t be making cake number 3 right away. I would like the right sort of wine for this. The first two I just left it out:(

  119. Cara

    This was absolutely delicious. Decadent. A treat. I baked it for 62 minutes by next time will do full 65 as it had a tiny mushy section in the middle. The flavor was incredible. I used salted pistachios and regular semisweet chocolate chips and just fantastic.

  120. Wow. This sounds absurdly delicious. I think I may try this with muffins and top them with some additional ricotta, chocolate, marsala, and pistachio mixture. The question is how to thicken it….

    But I think that’s a pretty wonderful problem to look to solve, don’t you? Any ideas?

  121. EmilyR123

    Wow! All of these recipes sound absolutely delicious! There are so many types of these recipes out there but these seem the most homemade, and the easiest. I am very interested in trying all of these recipes. The one that caught my eye is the Apple Pie Cookies. Do you have a favorite recipe? Or one that you are the best at making?

  122. Joy Serena

    I had to try this right away. It was pretty easy to make and turned out delicious! I love that you can make it a couple of days ahead and it just gets better during that time.

  123. Lenah

    Long-time reader, first-time commenter… took this out of the oven a few hours ago. I was also wary of the olive oil in the recipe, since the only other time I tried to make an olive oil cake it ended up with a fallen/squishy middle and high crunchy sides (plus yes, tasted strongly of olive oil even though it was also very citrusy). I had no such problems with this one… the end result rose rather than fell in the middle, and tastes nothing like olive oil. I tasted one of the “heels” for quality control purposes, and it’s great and not too sweet. I’m sure it will be even better tomorrow since this is a pound cake and all. Another great recipe!

  124. Martha

    I made this exactly as Deb wrote it. IT IS great! It’s a very interesting flavor combo: and has sort of a holiday feel to it. Very moist, and does improve after a day or so wrapped tightly. I’ll definitely make it again!

  125. Elizabeth

    Re: under baked cake. I tested mine after one hour and it was still raw inside, so I tented it with foil, turned the oven down to 325 and left it another half hour. Perfect!

  126. Anne

    I made this exactly according to instructions. in a loaf pan, I had to cover it with foil half way to stop it from browning too much. Usually the smitten kitchen recipes are a hit but I was a bit disappointed by this cake. The citrus flavor was too strong – I would make it with less citrus and perhaps just use regular oil – I didn’t really taste the olive oil.

  127. TOTAL DELICIOUSNESS even with my deviations:

    My oven is completely uncalibrated — so this was torture to bake! That’s on me, not you :)

    I did not have mini chips — used whole choco chips I sorta broke up — will definitely use mini in the future. And not use frozen, because that probably impacted bake time too.

    I shoulda chopped my pistachios a little finer.

    Will definitely be in my poundcake repertoire — I love that the ricotta flavor really does come through!

  128. Joey

    This cake is impeccable. Delicious, moist and easy to make. I doubled the recipe to make two loaves, following it as written, only I subbed dark rum for the marsala and toasted walnuts for the pistachios (based on what was in the pantry.) I used Trader Joe’s whole milk ricotta (15 ounces) for the two loaves. I tented 1/2 way through the baking time and my loaves came out perfectly golden. I didn’t sprinkle with powdered sugar. I took one of the loaves to my mother for Christmas day. She is very critical and she was super impressed after tasting the cake. The next morning she even called me to tell me that she was having a slice with her coffee. Now, that was the best Christmas present I received.

  129. Kate

    Made it today: tastes delicious, but it didn’t rise and is too dense :( I followed the recipe – any idea what could have gone wrong?

  130. Penny

    Hmm. Baked this last night but it didn’t rise very much at all. Tried it again today, this time using self-raising flour. Rose a bit better, but both times it took *forever* to bake through – 85 minutes last night and 95 tonight, and my oven is spot-on for temperature!

    Haven’t tasted either yet – one of them (tonight’s!) will be going to work with me – but the batter on both tasted delicious.

  131. Rachael

    I love this cake. Once I read the recipe and realized I had everything for it, I had to make it. Once I did, I couldn’t stop making it! It was also great with dried cranberries added as well. Thanks for yet another great recipe! Wish I could back as often as you post!

  132. Penny

    Hello! Just wanted to make an addition to my earlier comment (#196) … both cakes were absolutely delicious BUT I have a soft spot for the first cake as I used much less orange zest than called for – about half – because I only had a very VERY small orange for that one and, when I’d previously used orange zest in a cake, it just overwhelmed the whole thing (it was a banana bread made with golden syrup and again, using half the zest called for). And this time, again using half of the required amount, it overpowered everything else.

    So, I will definitely make again (in the words of a friend at work “you can definitely make that again!”) but use less orange next time. A week after baking the first it is STILL incredibly tasty and moist, just keeping it wrapped in foil.

    A great every-day (but special, because of the ricotta and pistachios!) cake and yes, one to keep!!

  133. Kaweenee

    Added a tsp of Fiori de Sicilia from King Arthurs and the citrus taste was amazing! Replaced Pistachios with the Hazelnuts left over from holiday toffee making. This is a terrific recipe. Reminds me of long Sunday mornings in New York City. Thanks, Deb. BTW, I doubled and cooked in a Bundt pan and it was perfect!

  134. Rebekah

    I made this because I had some unsalted pistachios to use up and I was a little hesitant about the combination, but oh my goodness I cannot stop eating it. I made 4 mini loaves (30 minutes baking time) and had to give 2 of them away to keep myself from devouring it. I’ll use half the chocolate next time (Trader Joe’s pound plus dark, chopped) because I felt it overwhelmed the other flavors. Anyway, just stopped in to thank you, Deb – again – for a fantastic recipe.

  135. Alison

    Made this yesterday. It didn’t remind me that much of cannoli, but it was definitely delicious. I actually liked it best on day 1, when the crust was nice and crisp, though I will certainly not have trouble finishing it regardless.

  136. I also doubled the recipe (including zest), added 1/2 tsp of orange flower water, and baked in a bundt at 300 for 90 mins. It was perfect. Unanimous love for this cake, among cannoli lovers and haters alike!

  137. Adrianne G.

    Oh, Deb. I should have used this recipe. I made a torta di ricotta from a source I will not name and it came out dense, gummy, and inedible. I had to throw it in the trash. I have no patience for trying again, but when I have extra ricotta, I’ll use this recipe. Guaranteed.

  138. Linda

    I take an extra cup of ricotta and mix it with either honey or powdered sugar and distribute it through the top center of the cake . usually divided into 4 mini loaves.
    even more cannolish.

  139. I love this recipe! such an easy, quick mix! The flavor is wonderful! I pops right out of the pan… I double it and use a bundt cake pan. ( because it is sooo delicious you want to have plenty!) I omit the wine,zest,allspice & cinnamon. I add 4 teaspoons vanilla, a few drops of cinnamon oil and a pinch of Nutmeg instead. I have made it with fat free ricotta, 5 egg whites and toasted hazelnuts and it came out great! Thank you … this is now one I will certainly keep… Thank You soooo much!

  140. Robin

    Wonderful cake! Super easy and everyone loved it. I doubled the recipe and made it in a bundt pan, baked at 350 for 65 minutes and it was perfect. Definitely will be a regular in the rotation!

  141. Hina

    Well I couldn’t wait for the answer to my above question and just made it with AP flour. WOW is this delicious! Molly of Orangette has a recipe with similar flavors, her “pistachio citrus pound cake” which is also amazing and one I go back to over and over again and I highly recommend you trying it out!

  142. Katie

    Made this two days ago, ate it all, then made it again today…so good. We can’t stop eating it. Followed recipe exactly as written, minus the marsala because we didn’t have any, and it’s perfect.

  143. AJ

    Holy Cannoli! (sorry couldn’t resist). This was truly incredible Deb. The citrus flavors were strong but held up so beautifully to the dark chocolate and the buttery pistachios. And for me the cinnamon and marsala is what brought it all together for a classic cannoli flavor. A true future classic. I made this last night on a thursday and already am planning on making it again this sunday to bring in to work. Thanks again.

  144. Dan

    @Deb – Any thoughts on what the internal temperature of this bread should read when it is done? When I took it out, it skewer-tested done, but there was still some raw-ish batter near the center midsection.

    1. deb

      Dan — Sorry, I have never checked but I have read that the 195-20 degree F range is a good estimate for quick bread-style cakes like this.

  145. Hi Deb,

    New to your blog – and as it turns out, today is a Triple-Deb Day! It is my husband’s birthday and I’d saved some of our fresh rhubarb just for him. So first thing this morning I made him a Strawberry Rhubarb Pie (https://smittenkitchen.com/blog/2010/06/strawberry-rhubarb-pie-improved/).

    Have chicken marinating in fridge for Sheet Pan Chicken Tikka (smittenkitchen.com/blog/2016/04/sheet-pan-chicken-tikka/#ifrndnloc), to which I’ll add carrots. Cooking meat and half of veggies in one pan to accommodate vegetarian friends; I’ll add whole mushrooms to their pan.

    Our friends will have Cannoli Pound Cake with marsala; I have two in the oven at this moment! One is gluten-free; I used a gluten-free flour mix (1 c.) and 1/4c each almond flour and potato starch. The house smells wonderful!

    Thanks so much for sharing not only excellent recipes with great directions, but an engaging “my-experiences-behind-this-recipe” dialog along with them. I find myself scanning the comments and really enjoying it here.

  146. AM

    I made this today and it turned out good. I think the chocolate amount could be cut down as it overpowers all the other flavors, and adds a chalky texture against the cake. I will make this again without the chocolate chips completely and increase the pistachios.
    Fun fact I learned about cannolis- they were introduced to Italy by Arabs when Siciliy was an Arab emirate!

    1. deb

      It’s a tiny bit on the dense side, because it’s a pound cake, however, a lot of wedding cake bakers prefer slightly sturdier cakes because they’re easier to stack and shape as needed. It’s worth trying as an audition layer.

    1. deb

      I am pretty sure mine was called extra-virgin, doubtful, as always, that it actually is. Use what you like. A stronger flavor will be more present in the final cake.