Preheat the oven to 350 F.

In a 9 inch round cake pan, or an 8 x 8 inch square cake pan, put the melted butter and ½ cup packed brown sugar. Mix together and smooth the mixture evenly. Place the fig halves, cut side down, into the pan. Fit as many as you can without them overlapping. Set the pan aside.

In a bowl, combine the flour, baking powder, and spices. Whisk them all together and set aside.

In a large bowl, beat the butter until light in color and fluffy looking. Add in the brown sugar and honey and continue to beat until well combined. Add in the eggs and beat until the sugar is dissolved and the mixture is very fluffy.

Scoop about ⅓ of the flour mixture and sprinkle it over the butter mixture. Gently fold it in with a spatula. Add about ⅓ of the milk and gently mix in. Repeat the adding of flour and milk and gently folding two more times until all is mixed together.

Spoon the batter over the figs and smooth it to cover the surface. Place the pan in the oven and bake for 35 to 40 minutes, or until a toothpick stuck in the middle of the cake is pulled out clean.

Remove the pan from the oven and allow the cake to rest for 10 minutes. Loosen the sides of the cake from the pan with a thin spatula if needed. Then place a platter over the pan, and carefully holding both, flip the cake over onto the platter.

Allow the cake to cool to room temperature before serving.