Preheat the oven to 325℉. 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 the eggs and beat well.
In a medium bowl, combine the sifted flour, baking powder and cinnamon. Add the 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. Slice to serve.
Notes
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 the wonderful flavor that this loaf of bread has!