Cream butter; gradually add sugar, beating well. Add egg; beat well. Combine 1 1/2 cups flour, salt, and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture, beating well after each addition. Dredge figs in remaining 1/2 cup flour; fold into batter.
Pour into 2 greased and floured 8 - inch round cake pans. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely. Spread Fresh Fig Filling between layers and on top and sides of cooled cake.