2Cream brown sugar and butter for 3 minutes. Add egg yolks and vanilla and beat for additional two minutes.
3Separately beat egg whites until stiffly frothed. Set aside.
4Mix in all dry ingredients after sifting, save the fruits. Beat for 4 minutes.
5Fold in egg whites.
6Toss dried fruit in flour, and fold into batter.
7Pour into greased and floured pan. Bake until toothpick comes out clean from the center.
8To make frosting, place figs and brandy in small saucepan, just to plump and absorb liquid. Transfer to blender and puree. Reserve.
9Cream sugar and butter for 3 minutes.
10Add vanilla and sugar, beat for additional 2 minutes.
11Fold in puree and zest. Refrigerate while cake finishes baking and cooling.
12I chose to do two circular, different size baking dishes. On the bottom layer, cut flat after totally cooled. Leave top peaked for unique design. Frost entire bottom layer. Place on second, finish frosting.
13Sprinkle ground ginger atop to finish or diced candied ginger.