Ingredients:

  • 1 cup (150g) dried figs, stemmed and quartered
  • ½ cup (120ml) boiling water
  • 1 tsp (5ml) lemon juice
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) ground cinnamon
  • ¼ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • ½ cup (120g) sour cream

Instructions:

  1. Place the quartered dried figs in a small saucepan with boiling water and lemon juice. Simmer over low heat for 5–8 minutes until the figs are plump and the liquid is mostly absorbed. Remove from heat and let cool for 10 minutes.
  2. Beat the softened butter and sugar in a mixer on medium-high until the mixture looks pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Alternately add the flour mixture and the sour cream to the butter mixture, starting and ending with the flour. Mix until just combined.
  4. Gently fold in the rehydrated figs using a spatula. Pour the batter into a greased and parchment-lined 9x5 inch loaf pan.
  5. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted into the center comes out clean.