Zest one orange and add the zest to your mixing bowl. Cut the peel off both oranges and slice the fruit into 1/4" rounds. Set aside fruit.
Combine the softened butter, orange zest, and sugar and beat until fluffy.
Add the eggs, heavy cream and vanilla extract. Beat well. Batter should have the appearance of too-thin pancake batter at this point.
Sift the flour, baking powder, salt and cardamom into the batter and gently incorporate. Take care not to over mix or the batter will get tough.
Spray a 9" springform pan with baking spray and sprinkle with the additional 2 tablespoons of sugar. Layer the figs and orange slices in the bottom of the prepared pan.
Spoon the batter on top of the fruit. Gently spread the batter evenly over the whole and carefully, lightly, bang the pan to release air bubbles and ensure that the batter gets down into all the crevices between the fruit slices on the bottom.
Bake at 350º F for 40-45 minutes or until toothpick comes out clean.
Let cake cool in pan for 10+ minutes before inverting onto a plate. Let cool another 10+ minutes before brushing caramel glaze on top.
Combine sugar and water in a heavy bottomed saucepan over medium-high heat. Use a pastry brush dipped in water to brush down any sugar crystals on the sides of the pot.
When the sugar is a golden amber color turn off the heat and add the warmed heavy cream, stirring constantly with a wooden spoon. The sauce will react violently and bubble up. This is normal.
Continue stirring and add the butter and orange liquer.
Let cool for a few minutes before pouring into a clean bowl. Brush over the finished cake with a pastry brush.