Preheat the oven to 180c/ 350f/gas 4. Grease and line a 20cm/8in spring form cake tin.
Sift the flour, baking powder, mixed spice and cinnamon into a mixing bowl and stir well with an wooden spoon.
Add the butter and rub it into the flour mixture with your fingertips so that the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas, apricots and cherries then add the beaten eggs, milk, yogurt and mix well with a large metal spoon. Scrape the mixture into the baking tin using a large rubber spatula and spread evenlly.
Bake for 75-90 minutes depending if done or not. Until the cake springs back when pressed lightly and a skewer(cocktail stick) inserted into the middle of the cake comes out clean.
Remove the cake from the oven and leave to stand for 5 minutes, then turn out onto wire rack and leave to cool.
Leave for at least 24 hours after baking to cut and eat the cake. This will make the taste juicier.