Preheat oven to 350 degrees. Spray 3 seven inch or 2 nine inch cake pans with nonstick cooking spray.

In a large bowl, combine flour, baking powder, salt, and spices.

In the bowl of your mixer beat together butter and brown sugar for 4 minutes.

Add eggs, one at a time, mixing thoroughly before each addition.

Mix in vanilla.

Alternatively add flour mixture and buttermilk to the butter/egg mixture, in 3 batches. Careful to not over mix.

Divide batter into pans evenly, and bake for 30-35 minutes or until a knife is inserted and comes out clean.

Cool cakes in pans for 10 minutes then invert on a rack to remove cake layers from pans and allow to cool completely.

Once cake is completely cool, make frosting.

To make the frosting, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.

Add the powdered sugar and vanilla, and beat on medium, scraping down the bowl and beaters as necessary, until light and fluffy, about 2 minutes.

Frost cake and top with sliced figs, chopped pistachios, and drizzle with honey right before serving.