Preheat the oven to 325 degrees F. Adjust the oven racks to the middle top and the middle bottom if your oven allows. Cut sheets of parchment to line 3 cake pans. Grease the pans, add the parchment, grease the parchment and set the pans aside. 

Whisk together the flour, baking powder, and salt in a large bowl. 

In another bowl, whisk the egg and egg whites, 3/4 cup honey, 1/4 cup bourbon, and the vanilla until combined. 

In the bowl of your stand mixer, fitted with the paddle attachment, beat the butter and sugar until combined, scraping down the sides as needed. 

Slowly add in the egg mixture on the lowest speed. Scraping down the sides with a rubber spatula again. 

Finally, in small batches, mix in the flour mixture until combined. 

Make sure everything has been combined with a few stirs with the spatula and divide evenly in the prepared cake pans. 

Meanwhile, combine the remaining honey and bourbon in a small saucepan. Bring to a boil and reduce the heat to low allowing the mixture to simmer and reduce a bit for 10 - 15 minutes.

Remove from heat to cool. 

Bake, with two cakes on the top rack and one on the bottom, rotating once halfway through cook time, for 25-30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean. 

Place the cake pans on a wire rack and allow to cool for 10 minutes before carefully turning out. 

Poke a few small holes in the cake with a toothpick and using a pastry brush, brush a bit of the honey bourbon mixture over each cake. 

Allow the cakes to cool completely before layering. 

When cooled, spread half of the fig jam evenly over one layer. 

Stack the next layer on and trim, if needed. 

Spread the remaining jam atop the second layer and top with the final layer. 

In a clean bowl in your stand mixer, whip the butter until smooth. Add the confectioners' sugar 1/4 cup at a time, alternating with a bit of the honey each time. Scrape down the sides as needed through the process to ensure even mixing. 

Add the salt and whip until everything is combined, light and fluffy. 

Crumb coat your cake and place in the refrigerator for 30 minutes if adding a traditional layer of frosting. 

Alternatively, crumb coat the sides of the cake and place the remainder on top, swirling and creating a divot for the sliced figs. 

Arrange the fresh figs on the cake as desired and drizzle with honey. Sprinkle a hefty pinch of large flake seas salt atop right before serving, or on each individual slice as it is cut. 

Store the Drunken Fig Layer Cake with Salted Honey Butter Frosting in the refrigerator and allow to come to room temperature for 20 minutes before slicing and serving.