Countdown to Christmas Dec. 14th, 2016

Hi Guys! Today’s recipe comes from Laura Vitalie. If you don’t know Laura, she has a YouTube channel called Laura in the Kitchen and a show on Cooking Channel called Simply Laura. I absolutely love her recipes and I’m sure you will too. Enjoy!!

 

20a24510-38b6-4ee2-9b72-0213bd6f5111-375-000000e59cee22c5_tmp

 

Cannoli Bundt Cake

 

Recipe courtesy of Laura Vitale

TOTAL TIME:2 hr 40 min
Prep: 35 min
Inactive Prep:1 hr
Cook:1 hr 5 min
YIELD:8 to 12 servings
LEVEL:Intermediate

 

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.

 

Advertisements

5 thoughts on “Countdown to Christmas Dec. 14th, 2016

    1. No, actually when I looked for this recipe I tried to fiend one without wine but I could not. If you don’t want to use it you could always use an apple cider or something along those lines. ๐Ÿ™‚๐Ÿ™‚

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s