In a medium mixing bowl combine flour, nutmeg, baking powder, and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add the flour mixture and the sour cream, beating after each addition until combined (batter will be thick). Stir in dried figs.
Spoon the batter into prepared pan, spreading evenly. Bake for 60 to 70 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool on the rack for 30 minutes. Place rack over a piece of waxed paper. Drizzle cake with Lemon Honey Glaze (see recipe below), spooning any glaze that drips onto waxed paper back onto cake. Serve warm or at room temperature. Makes 10 to 12 servings.
In a small mixing bowl combine honey with lemon peel.