Fig Spice Cake with Dried Figs

Instructions:

1. Place the chopped figs, water, lemon juice, and salt in a small saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the liquid has reduced and the figs have formed a thick paste. Remove from heat and let cool for 5 minutes.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, cardamom, and nutmeg.
3. In a separate bowl, beat the softened butter with eggs and vanilla until smooth, then slowly stir in the buttermilk.
4. Fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain.
5. Gently fold the cooled fig reduction into the batter.
6. Pour the mixture into a greased 9-inch Bundt pan and bake at 350°F (175°C) for 35–40 minutes.
7. Whisk together powdered sugar, honey, and milk to create a glaze; drizzle over the cooled cake.