This is one of the most delicious pound cakes I've ever made or tasted! It's perfect for the holiday season or anytime of the year.
With the holiday’s approaching, family recipes will be shared in kitchens all over the world. And in my kitchen this December, I’ll be recreating Mama Jeanette’s Famous Italian Cannoli Pound Cake with a white chocolate ganache.
Mama Jeanette’s delicious cake is our holiday tradition. It’s an old family recipe that I’ve been trusted with and one I wanted to share with my extended family of friends and followers across the internet.
Do you have a family recipe that you’ll be making this holiday season to celebrate the season? If not think about adding this to your holiday traditions, I’m sure everyone at your house will be glad you did!
Let’s gather our ingredients for this delicious Italian Cannoli Pound Cake (aka mise en place).
This cake comes together pretty quickly and has such a delicious blend of flavors your house will smell amazing as it bakes in your oven. Just make sure to keep the coffee ready as your neighbors come over to see what your baking!
Mama Jeanette’s Cannoli Pound Cake was OMG delicious! Everyone that tasted it took home a copy of the recipe to make for their families’ holiday party.
It’s an easy cake to make and one that can become part of your holiday traditions for years to come.
Whether you have tried and true holiday dessert traditions or you’re creating your own holiday traditions, just remember that recipes are guides and you can always add your own personal touch to make your family recipe to be passed on for generations.
I used a Chicago Metallic 9-inch commercial loaf pan to bake my pound cake.
I used Hershey’s Cinnamon Chips, Semi-Sweet Chocolate Chips and White Chocolate Chips to make my Cannoli Pound Cake.
If you love cake as much as I do, you might also like these delicious cake recipes:
- Clementine Cranberry Pound Cake
- Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
- Peach Pecan Pound Cake
- Peaches and Cream Cottage Cheese Cake
Italian Cannoli Pound Cake with White Chocolate Ganache
Ingredients
- butter and sugar to coat loaf pan
- 1 cup granulated sugar
- 1 Tablespoon finely grated orange zest
- 1 Tablespoon finely grated lime zest
- 1/2 cup vegetable oil
- 1 Tablespoon vanilla
- 1 cup whole-milk ricotta cheese
- 2 large eggs
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup cinnamon chips
White Chocolate Ganache
- 1 cup white chocolate chips or chopped white chocolate
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F
- Prep a Standard loaf pan, coating with butter and sugar.
- In the bowl of your mixer add the sugar, orange and lime zest. With your mixer on low allow zest to mix into the sugar blending the oils from the zest into the sugar for 2 minutes.
- In a small bowl blend together oil, vanilla, and eggs. Add in ricotta cheese and whisk until well blended, then slowly add sugar to the mixture.
- In another bowl mix flour, sea salt, baking powder and cinnamon. Slowly add flour into ricotta mixture, mix just until blended.
- Add in chocolate chips, white chocolate chips and cinnamon chips, only mix enough to combine the ingredients.
- Pour mixture into prepared loaf pan and bake oven for 55 to 65 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow cake to cool on wire rack in pan for 15 minutes, then turn the cake out of the pan and onto the rack to finish cooling.
White Chocolate Ganache
- Place the white chocolate in a microwave-safe bowl.
- In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
- Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
- If necessary the mixture can be microwaved for a few seconds more.
Assembly
- pour white chocolate ganache over cooled pound cake
Nutrition
More recipes from my site
Tuscan Mussels with Cannellini Beans and Broccoli Rabe- Farm Fresh Blueberry Peach Crostata Recipe
- Visit New Brunswick, Canada – It’s a world away, right next door #ExploreNB
- Meyer Lemon Coconut Cake for Two (Gluten Free) with The Dusty Baker
- How to make Root Vegetable Paella – Perfect for #MeatlessMonday
- Orange Cinnamon Vanilla Pastry Recipe
Lynne says
Are the 1/2 cup whit chocolate chips to go into the cake? Step 6 doesn’t list the white chocolate chips only chocolate and cinnamon chips
Add in chocolate chips and cinnamon chips, only mix enough to combine the ingredients
Chef Dennis Littley says
hi Lynn
I meant all chocolate chips for the first part so that includes the white chocolate for the cake. The white chocolate for the glaze is in the next part of the recipe.
Roshael says
Help… I am so excited about making this pound cake BUT do not know where I can purchase cinnamon chips. Is it possible to make these myself? Kindly let me know how I may acquire these please. Thanks so much Chef Dennis!
Chef Dennis Littley says
I bought them at my local grocery store. It’s an item you’ve probably never realized they had. If they don’t have it you can just leave them out or substitute them with other chocolate chips
Brandi says
To make the ganache, is the white chocolate not microwaved before the heavy cream is poured onto it? Instructions say to put the white chocolate in a microwave safe bowl, but does not say to microwave the white chocolate?
Chef Dennis Littley says
hi Brandi
its in the directions:
White Chocolate Ganache
1. Place the white chocolate in a microwave-safe bowl.
2. In a separate, microwave-safe container, microwave the heavy cream for 20-30 seconds.
3. Pour the cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes. Then, stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth
4. If necessary the mixture can be microwaved for a few seconds more.
Nancy Nanni says
Love it..love it. So simple, but simply delicious!!
Just shared your recipe with neighbots who asked for it after just one slice.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my cake recipe, it’s one of my favorites! Thanks for sharing it with your neighbors.
Heather says
You had me at Cannoli. I have never heard of Cannoli pound cake so this is definitely getting pinned!
Agnes says
Everything looks so delicious! I would love to have a coffee with that a slice of the cake.
Karen Morse says
A classic favorite that my husband and I enjoy with a cup of coffee or tea! Definitely worth trying too especially this season. It would also be a nice gift for family and friends!
Kita Bryant says
Wow that looks so delicious! I would really love to get my hands on a slice of this!
Anna Nuttall says
Yum, I never can turn down a delish pound cake. Very nice recipe and you know I will be making this soon. xx
Lynndee says
That pound cake absolutely looks incredible. I bet it’s as delicious as it looks. Wish I have even just a slice right about now. 🙂
1stopmom says
My family loves a good pound cake. This one looks delicious and would be a nice change from just a regular pound cake.
Pam Wattenbarger says
That looks so good. We usually have a caramel pie for Thanksgiving, but I can see us making an exception and having this Thursday!
Brandy says
I love a good pound cake, this Italian Cannoli pound cake looks like something I’d love to bite into as a special treat any day but for sure thinking about using this recipe on Thanksgiving now for the fam.
Robin rue says
This is the beat thing I’ve seen all day. It sounds phenomenal and I can’t wait to make it 😃
Marcie W. says
Wow, talk about delicious! I adore a good cannoli, especially the ones I had in Italy, so this is my kind of dessert.