Follow the eggless cake recipe till making the batter. Once batter is ready, fold in the nuts and tutti frutti. Bake in preheated oven at 200 for 7 minutes and 170 for 25 minutes. Alter as per individual ovens, if required. Check if done by passing a skewer through the centre of cake. Cool tin well before unmoulding as for eggless sponge. Warm water and granulated sugar till it dissolves. Halve or quarter figs and immerse in the water. Soak for 10 minutes. Keep aside. Cut in half horizontally. Place cut sides up. Use the water in which figs were soaked or canned cherry syrup. Sprinkle generously on both halves of cake till soaked. Beat chilled cream and icing sugar till thick and light. Fold in drained cherries. Place lower half of cake in a cake plate. Pile on the whipped cream and spread. Arrange the drained figs on cream. Put the upper half of cake on it. Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and coloured sugar. Or use your choice of ecorations. Cool in fridge for at least 1/2 hour before cutting. Arrange the drained figs on cream. Put he upper half of cake on it. Cover the whole cake with white butter icing. Smoothen with a knife. Decorate with piped icing, iced leaves, glaced cherries and coloured sugar. Or use your choice of decorations. Cool in fridge for at least 1/2 hour before cutting.