Dried Fig Loaf Cake for 10 Slices

Instructions:

1. Place the chopped dried figs in a small bowl. Pour the boiling water and lemon juice over them and let them steep for 10–15 minutes until the figs are plump and the liquid has formed a thick, syrupy glaze.
2. Beat the softened butter and brown sugar together on medium-high speed until the mixture looks pale and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Alternately add the flour mixture and the sour cream to the butter mixture, beginning and ending with the flour. Mix on low speed until just combined.
5. Gently fold the hydrated figs and their remaining syrup into the batter using a rubber spatula.
6. Pour the batter into a greased and parchment-lined 9x5 inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.