Preheat oven to 325 F.
In a bowl, mix all the dry ingredients together. Set aside.
In another bowl coat the dried fruits very well with 3 tbsps. of flour (other than the 2 3/4 cups). Set aside. This step is a MUST or the fruits will sink to the bottom of the cake pan.
In a stand mixer bowl, whisk together the softened butter and sugar until the mixture becomes fluffy and the color becomes almost off white in color. About 3-5 minutes
Reduce the speed and gradually add in the eggs one at a time. Boost the speed to medium speed and whisk until the mixture fluffs up and becomes almost double in size. about 2-3 minutes.
Lower the speed and add in the yogurt and vanilla extract. If you are using orange extract add in now as well.
On low speed, add in the dry ingredients gradually, alternating with the orange juice. Continue mixing the mixture on low speed for about 2 minutes. The cake batter should be thick in consistency.
Fold 3/4 of the dried fruits into the cake mixture with a spatula. Do not over mix or mix on the mixing stand.
Spray a non-stick Bundt cake pan with non-stick baking spray generously and pour in the batter. Top with remainder of the dried fruits.
Bake in a preheated 325 degree oven for 1 hour on the middle rack of your oven. Insert a thin wooden skewer into the deepest part of the cake and make sure it comes out clean before removing from the oven.
Remove from the oven and cover with a kitchen towel until it cools down completely at room temperature. Cut and serve when cool.