Preheat your oven to 150°C (300°F). Grease a 9-inch loaf pan and line it with parchment paper for easy removal.
Chop the dried figs and apricots into small pieces, about 1/2-inch chunks, and set aside to combine later.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined. This creates your dry mixture.
In a separate bowl, beat the eggs and honey together with a whisk until the mixture is smooth, slightly frothy, and fragrant.
Gently fold the chopped dried fruits into the egg mixture, letting the sticky bits coat the fruits evenly.
Add the chopped nuts to the wet mixture and fold again, ensuring everything is evenly distributed.
Pour the wet ingredients into the bowl with the dry mixture. Gently fold everything together with a spatula until just combined, being careful not to overmix.
Transfer the batter into the prepared loaf pan, spreading it out evenly with your spatula. The batter should be thick but spreadable.
Bake in the preheated oven for about 60-70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes, which helps it set and makes it easier to handle.
After cooling slightly, turn the loaf out onto a wire rack and allow it to cool completely. Wrap tightly in plastic wrap and let rest for at least 24 hours to deepen the flavors.
