1. Soak the figs and sultanas in coffee and a touch of liqueur to enhance flavor and moisture.
2. Preheat the oven to 140°C (285°F) and prepare the baking tins by greasing or lining them with parchment paper.
3. In a mixing bowl, cream the butter and brown sugar together until light and fluffy.
4. Gradually add the eggs, one at a time, mixing well after each addition.
5. Sift together the flour, baking powder, cinnamon, and nutmeg in a separate bowl.
6. Gradually add the dry ingredients to the butter mixture, folding gently to combine.
7. Stir in the soaked figs and sultanas along with any remaining soaking liquid.
8. Pour the batter into the prepared tins, spreading evenly.
9. Bake in the preheated oven at a low temperature for a longer time to retain moisture.
10. Check for doneness by inserting a skewer into the cakes; it should come out clean.
11. Let the cakes cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
12. Optionally, brush the cakes with brandy or rum to enhance flavor and moisture.
13. Decorate with icing, nuts, or additional dried fruits as desired.
14. Store in an airtight container; the flavors will deepen over time.
15. Serve as a festive treat or a delicious pairing with coffee or tea.