Preheat the oven to 350 degrees F. Grease and flour the bundt pan and set aside.
In a small bowl, mix together the figs, brandy, and vanilla together.
Heat in the microwave for 30 seconds and set aside for 10 minutes, then strain out the liquid.
Reserve the liquid and figs.
In your mixing bowl, beat the sugar, butter, orange zest, spices, and fresh ginger together until light and fluffy.
Beat in the eggs one at a time and mix well between each addition. Beat in the molasses.
In a separate bowl, mix together the flour, cornstarch, baking powder, and salt together.
Add one-third of the flour to the butter mixture and mix until just combined. Add the buttermilk and mix until combined.
Add in another third of the flour and mix until combined. Add in the liquid from the figs.
Add in the remaining flour and mix until combined. Stir in some flour into the figs and fold them into the batter.
Evenly divide the batter into the bundt pan and bake for about 25 - 30 minutes (longer if using a regular bundt pan) until golden brown and a toothpick comes out clean when inserted in the middle.
Allow to cool for about 10 minutes in the pan, then take out the cakes and cool on a wire rack. You may need to cut off the bottoms of the cake so the houses can stand.