Preheat oven to 375 F. Grease a standard loaf pan.
Cover figs and raisins with boiling water and let sit to plump for 15 minutes. Drain thoroughly and pat dry with paper towels.
In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, cream shortening and brown sugar together until fluffy. Beat in eggs.
Add flour mixture, half at a time, to the wet ingredients. Blend until smooth and combined. Fold in figs and raisins.
Pour into prepared pan and bake for 35 to 40 minutes. Let cool to room temperature before slicing to serve.