Preheat the oven to 325 degrees.
Cream the butter, sugar and honey together in a large bowl.
Mix in the 5 egg yolks, reserving the egg whites.
Sift 2 ½ cups of flour, reserving ½ cup, with the salt, baking powder, and spices in a separate bowl. Slowly incorporate into the creamed butter and sugar, adding the milk for moisture as you do.
Using an electric mixer, whip the egg whites in a separate bowl until they become stiff.
Carefully fold the egg whites into the batter.
Dredge the chopped figs, almonds, and raisins with the reserved ½ cup of flour. This will keep them from falling to the bottom of the cake.
Fold the dredged figs, almonds and raisins into the batter.
In a very well buttered and floured tube or bundt pan, pour the batter.
Cook for 1 hour 15 minutes or until a toothpick comes out clean.
Cool on a rack for at least 15 minutes.