Cream butter in a large mixing bowl; gradually add sugar, beating well. Add honey; beat well. Add eggs, one at a time, beating well after each addition.
Combine 3 cups flour, baking powder, salt, and spices; add to creamed mixture alternately with water, beginning and ending with flour mixture. Beat well after each addition.
Dredge raisins, figs, and almonds in remaining 1/2 cup flour, coating well. Gently stir into batter
Spoon batter into a greased and floured 9- x 5- x 3-inch loaf pan. Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove cake to wire rack, and cool completely.