Preheat the oven to 375 degrees. Spray the cast iron skillet with oil and then lightly dust with flour to prevent the cake from sticking.

In a mixing bowl, add 2 1/2 cups of flour, 2 tsp of baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp of ginger, and 1/2 cup of sugar. Whisk together until all the dry ingredients are combined.

In a separate mixing bowl, whisk together 2 eggs, 1 1/2 cups of buttermilk, 1/4 cup melted butter, 1 tsp vanilla, and 1/2 tsp almond extract. Pour the wet ingredients into the dry ingredients and mix thoroughly until no dry ingredients remain.

Pour the cake batter into the prepared cast iron skillet and smooth out evenly. Place the sliced figs all over the top of the batter, pressing them lightly down in. Next, pour the almond slivers all over the top of the cake. Finish by evenly sprinkling three packets (about 3 tsp) of Sugar in the Raw over the top of the cake

Place the skillet on the middle rack of the oven and bake at 375 degrees for 45-50 mins. The cake is done when it's golden brown and the middle is set. If you stick a toothpick in the middle it should come back out clean.

In a small saucepan on the stove over medium-high heat stir together 3/4 cup water, 1/2 cup packed brown sugar, 1/2 tsp ginger, and 1 tbsp of orange juice. Bring to a boil while stirring occasionally, then reduce the heat and simmer for 20 minutes continuing to stir occasionally. After 20 minutes, add 4 tbsp of butter. Once the butter has melted in turn the heat to as low as it will go just to keep the glaze warm.

Once the Fig & Ginger Skillet Cake has finished baking, remove it from the oven and place the pan on a cooling rack. Use a toothpick or wood skewer to poke holes all around the cake. While it is still fresh out of the oven, pour the hot Ginger Glaze all over the top of it allowing it to soak in.

Serve warm with a cup of coffee or tea and enjoy with friends!