This recipe has been featured in a post on The Recipe Girl blog: Caramel Fig Loaf- Have You Met Lyle?
Caramel Fig Loaf
- ½ cup butter, at room temperature
- ½ cup demerara or turbinado sugar (do not sub brown sugar)
- 2 large eggs, at room temperature
- 1½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ cup Lyle's Golden Syrup (or brown sugar corn syrup)
- 4 to 5 ounces soft dried figs, chopped
- Preheat the oven to 325 degrees F. Spray a 8x4-inch pyrex loaf pan with nonstick spray.
- Beat the butter and sugar in a large bowl with an electric mixer until light and creamy. Add eggs and beat well.
- In a medium bowl, combine sifted flour, baking powder and cinnamon. Add dry ingredients and golden syrup to the butter mixture. Stir with a wooden spoon just until the flour is moistened, then stir in the chopped figs. Spoon the batter into the prepared pan. It's a thick batter, so spread it out as even as you can.
- Bake 50 to 60 minutes, or until a toothpick inserted into center comes out clean. Cool on a wire rack before turning loaf out of the pan.
- Demerara/turbinado sugars are thick sugar crystals. It's important to locate this type of sugar for this recipe. Brown sugar won't do.
- Lyle's Golden Syrup can be found in gourmet or specialty markets, online, or in places that carry British products, such as World Market. I really recommend that you use the Lyle's Golden Syrup as it brings forth a wonderful flavor to this loaf.