Preheat oven to 170ºC. Grease and flour a 21cm round ring tin.
Sift self-raising flour, flour and salt. Combine apricots, sultanas and orange rind in a bowl. Add 2 tbsp flour and mix well.
Beat butter and sugar until light and creamy. Add eggs one at a time. If mixture curdles, add a tablespoon of flour. Add the essences. Fold in flour and add the combined orange and milk mixture alternately.
Stir in the fruits and mix evenly with a spatula. Pour into prepared tin and bake for 50 to 60 minutes. Use a skewer to test if cake is cooked.
Leave cake to cool for 10 minutes before turning it out onto a wire rack. Sift icing sugar over.