Bonanza, California Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan (or line with parchment) and set aside.

Dry Mix

In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Cream Butter & Sugar

In a separate large bowl (or stand mixer fitted with paddle), beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add Eggs & Vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Mix in the vanilla extract. Scrape down the bowl as needed.

Combine Wet & Dry

With the mixer on low, add about one-third of the dry flour mixture, then half the milk, then another third of the flour, the remaining milk, and finish with the last of the flour. Mix just until combined; do not overmix.

Fold Fruit & Nuts

Gently fold the California Mix (chopped dried apricots, figs, toasted pecans, golden raisins) and orange zest and lemon juice into the batter with a spatula, ensuring even distribution. Reserve a small handful (about 2 tbsp) of chopped pecans and fruit to sprinkle on top if desired.

Bake

Transfer the batter to the prepared loaf pan, smoothing the top. Sprinkle the reserved fruit/nut mixture and sliced toasted almonds across the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden brown. If the top is browning too quickly, tent loosely with foil after 30 minutes.

Cool

Remove the loaf from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Then run a knife around the edges, invert onto the rack, and cool completely (about 1 hour) before glazing.

Make Glaze

While the cake cools, whisk together the powdered sugar, melted butter, buttermilk, fresh orange juice, and orange zest in a small bowl until smooth. The glaze should be pourable but thick; add an extra teaspoon of buttermilk if too thick or a tablespoon more powdered sugar if too thin.

Glaze the Cake

Place the cooled loaf on a wire rack set over a sheet pan to catch drips. Pour the glaze evenly over the top, letting it run down the sides. If you prefer a thicker coating, spoon additional glaze over the top. Sprinkle the coarse sea salt lightly over the glaze if using; the salt brightens the citrus flavors.

Set

Allow the glaze to set at room temperature for 20–30 minutes before slicing so it firms slightly but remains glossy.

Garnish

Just before serving, garnish the loaf with additional sliced toasted almonds and fresh mint leaves for color and a fresh note.

Slice & Serve

Using a sharp serrated knife, slice the loaf into 10–12 slices. Serve at room temperature. This loaf pairs well with strong coffee or a bright tea and keeps well wrapped at room temperature for 2 days or refrigerated for up to 5 days (bring to room temperature before serving).