Preheat the oven to 160C/325F/gas mark 3
Use a deep 20cm/8 inch round cake tin.
Combine the passion fruit juice, dried mixed fruit, orange juice, sugar and butter in saucepan. Stir constantly over the heat without boiling until the sugar dissolves. Bring to the boil, reduce heat, simmer uncovered for three minutes. Remove from heat; transfer to large bowl, cool to room temperature.
Grease the cake tin. Line the base and sides with paper. Stir the sour cream and sifted dry ingredients into cold fruit mixture. Pour into the prepared tin. Bake for about 1 1/2 hours. Cover cake with foil, cool in the tin.
