Preheat the oven to 160C/325F/gas mark 3
Use a 20cm/8 inch cake tin.
Grease and line the cake tin. Coarsely chop the pecans and prunes. Sift the and mixed spice together. Stir in pecans, sultanas and prunes. Mix sour cream, yoghurt and sugar together until well blended. Add to the dry ingredients and beat until evenly distributed. Pour the mixture into the prepared tin and bake for 1 and 1/4 hours. Stand for at least ten minutes before turning out to cool on a wire rack.
