Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Place the Corinthian raisins in a bowl, cover with warm water for 10–15 minutes, then drain and pat dry.
In a bowl, whisk together flour, baking soda, baking powder, and a pinch of salt.
Add the small diced candied fruits and candied fruit pieces to the flour mixture and stir to coat.
In a mixing bowl, beat butter and sugar until lighter and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Mix in milk, orange juice, and vanilla sugar until combined.
Add the dry mixture and mix just until no dry flour remains.
Stir in the drained raisins.
Pour batter into the prepared pan and smooth the top.
Bake until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs (about 45–60 minutes).
Cool in the pan 10–15 minutes, then remove and cool on a rack.
Warm the apricot glaze slightly and brush over the top before slicing.
