Combine and set aside:

8 oz. crushed pineapple in juice
1 c. chopped prunes

Cream until light and fluffy:

1/2 c. sugar
1/4 c. butter

Beat in:

2 eggs

Stir in:

1/4 c. sour cream
1 tsp. vanilla

Stir this mixture into pineapple mixture. Combine and add just until moistened:

2 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Fold in 1 cup broken pecans. Bake in well greased 9 x 5 inch loaf pan at 350 degrees for 1 hour and 5 minutes. Let stand 10 minutes in pan. Turn out on wire rack to cool.