|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Almonds||1⁄2 Cup (8 tbs), sliced|
1. Beat butter or margarine until soft in large bowl of an electric mixer at medium speed; beat in sugar gradually until light and fluffy; beat in eggs, one at a time, until well blended; add honey. Turn beater to low.
2. Sift flour, baking powder, salt, cinnamon and nutmeg onto wax paper. Add to bowl, alternately with milk, just until blended. Stir in figs, raisins and almonds. Spoon into a greased and floured 9-inch angel cake tube pan or 12-cup fluted tube pan.
3. Bake in slow oven (325°) 1 hour, 30 minutes, or until a wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack 15 minutes. Loosen cake around edge and tube with a narrow spatula; turn out onto wire rack to cool completely.
4. Wrap cake in cheesecloth soaked with sherry, if you wish; keep in a plastic bag for 1 week to ripen.