Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line the base of a 20cm (8in) deep round cake tin.
Toss the chopped figs and dates with about 2 tablespoon of the flour. This will stop the fruit clumping together and help distribute it through the cake evenly.
Beat the butter and sugar together until well combined then add the egg and beat well.
Sift the flour, baking powder and ginger together and fold in about one third. Then mix in half the Guinness. Repeat until all the ingredients have been added and are well combined.
Add the fruit and fold into the cake batter before transferring to the prepared tin. Level the top and bake for 50 minutes – 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for about 5 minutes before transferring. to a wire rack to cool completely
To make the frosting place the cream cheese into a mixing bowl and sift in the icing sugar. Beat to combine. Whip the cream until standing in soft peaks and fold in along with the whiskey
When the cake is completely cold, pile the frosting on top and swirl with a knife. Cut into slices to serve.
The cake will keep for up to 3 days if stored in an airtight container in a cool place.Freeze without the frosting for up to 3 months.Omit the whisky from the frosting if desired.Nutrition information is approximate and is meant as a guideline only.