In a medium bowl combine the figs, sugar, water, almond flour, and powdered sugar. Mix well and set aside.

Preheat the oven to 350 degrees.

In a medium bowl combine the flour, baking powder, and salt.

In a medium bowl combine the evaporated milk and vanilla.

In a large bowl cream the butter and sugar. Beat in the eggs one at a time until combined.

Add half the flour mixture to the butter mixture and mix well. Add the milk and vanilla to the bowl and mix until combined. Add the remaining flour and mix until smooth.

Pour the fig-almond swirl into the cake mixture and gently fold it into the batter.

Pour the batter into a 9 x 5 loaf pan coated with cooking spray. Bake for 80-90 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Remove the cake from the oven. Run a knife around the edges but allow cake to cool in pan for 10 minutes.

Turn the cake out on a rack then cool completely on a wire rack.

To make the glaze combine sweetened condensed milk and white chocolate chips in a small saucepan. Cook over medium heat until melted.

Pour the ganache over top of the cake, allowing it to drip over the sides.

Cut the figs in half and place on top of the cake to decorate.