For remaining ingredients:
Mix dry ingredients in a medium bowl and set aside.
Preheat oven to 325°F. Spray or rub oil into an 8×8-inch baking dish. Line with a sheet of waxed paper or foil on the bottom and up the sides extending over by an inch or so. Spray or rub more oil over the lining to prevent sticking.
Melt butter and sugar in a saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and cool slightly while proceeding with recipe.
Slice dates in half and remove pits (if they aren’t already pitted), then coarsely chop. Place in a large bowl.
Remove 1 tablespoon of the flour mixture and sprinkle over dates. Toss with hands to make sure pieces are separated and coated in flour.
Stir in nuts, figs, and cranberries, then set aside.
Add cream and vanilla to the butter mixture and stir until smooth. Beat in eggs one at a time with a whisk. Add dry ingredients and mix just until incorporated.
Combine both mixtures, either in the large bowl or the saucepan if large enough. Mix well with a kitchen spoon. Pour into the lined baking dish and press down with the spoon to eliminate air pockets.
Cover tightly with foil and bake 35 minutes. Uncover and bake another 15 minutes, or until center is slightly firm.
Cool in the pan 30 to 60 minutes, then flip it over onto a clean, flat surface to remove the cake. Peel off the paper or foil while it’s still slightly warm (if you do this too soon, the cake might break apart–too late, and it’s hard to remove the lining).
Serve warm, or cool completely then wrap in waxed paper or foil. Place in a plastic baggie or wrap in plastic wrap to prevent drying out. No need to refrigerate if eating within a week. Otherwise, store in the refrigerator up to three weeks.