Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
Grease And Flour Two 9″ Loaf Pans, Shake Out The Excess Flour, And Set The Pans Aside.
Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-Low Speed Until Fluffy, 2 To 3 Minutes.
Add The Eggs, One At A Time, Beating Until Well Blended.
Scrape Down The Sides Of The Bowl With A Rubber Spatula.
Blend In The Honey, And Set Aside.
Sift 2¼ Cups Of Flour, The Baking Powder, Cinnamon, Nutmeg, Cloves, Allspice, And Salt Into A Medium-Size Bowl, And Set Aside.
Dredge The Figs And Raisins In The Remaining ¼ Cup Flour.
Set Aside.
Stir The Flour Mixture Into The Butter Mixture Alternately With The Water, Beginning And Ending With The Flour.
Fold In The Figs, Raisins, And Almonds.
Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
Bake The Cakes Until They Are Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 52 To 57 Minutes.
Remove The Loaves To A Wire Rack To Cool For 10 Minutes.
Run A Knife Around The Edges Of The Pans, Shake The Loaves Gently, And Invert Them Onto The Rack To Cool, Right Side Up, 1 Hour.
Slice And Serve.
