Preheat the oven to 170 C / Gas 3. Grease and line a large round or square cake tin.
Mix together the caster sugar and margarine until fluffy. Beat together the eggs and then add a little at a time to the mixture.
Add the flour to the mixture, mix until smooth. Stir in the mixed spice, cinnamon, bicarb and baking powder.
Roughly chop the figs and pecans, then add the the mixture. Stir in the flaked almonds. Pour into the cake tin and level the top.
Bake in the preheated oven for 1 hour or until skewer comes out clean. Place on cooling rack. After 10 minutes, remove from tin and allow to cool completely.
I use a food processor to make this which is much quicker, once creamed together the sugar and margarine, keep the processor running on low and just add the next ingredient until all in and mixed together.
Ideal for freezing, wrap cake in greaseproof paper and then cling film.