Step 1

For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan with nonstick baking spray.

Step 2

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, candied lemon, candied orange and chocolate chips. Set aside.

Step 3

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.

Step 4

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.

Step 5

Allow the cake to rest for 10 minutes before inverting onto a wire rack to finish cooling.

Step 6

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.

Step 7

Before serving, dust the cake with powdered sugar if desired.