For the cake: Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square pan.

1. Prepare the figs: Place the chopped dried figs into a bowl and pour the boiling water over them. Stir in the baking soda and let the figs sit for 10-15 minutes to soften.
2. Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 3 minutes.
4. Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
6. Add the figs: Gently fold the softened figs and their soaking liquid into the batter. The batter will be thick, but that’s normal.
7. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. For the sauce: Make the caramel sauce: In a medium saucepan over medium heat, combine the heavy cream, butter, brown sugar, and molasses. Stir until the butter is melted and the sugar has dissolved.
9. Simmer: Bring the mixture to a gentle simmer and cook for 5-7 minutes, until it thickens slightly and becomes glossy.
10. Serve: Once the cake has finished baking, let it cool for a few minutes. Poke a few holes in the top of the cake with a skewer or toothpick to allow the sauce to soak in. Pour the warm caramel sauce over the cake, allowing it to soak into the sponge. Serve warm.