Combine raisins, candied fruit, nuts, juice and vanilla; let stand.
Cream together butter, sugars and eggs. Sift together dry ingredients and add in thirds to creamed mixture; mix until smooth. Add fruit mixture; blend well. Let stand 1½ hours in refrigerator, or overnight.
When ready to bake, spread dough in greased 15½ X 10½ X 1" jelly roll pan. Bake in hot oven (400°) 15 to 20 minutes, until lightly browned. Cool in pan set on rack. When cool, cut in bars about 3 X 1".