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.