1 c. raisins
1 c. dried apricots, cut up
1/4 c. sweet white wine
1 c. butter, softened
3 c. sifted confectioners' sugar
4 eggs
1 1/2 tsp. vanilla
2 c. cake flour
1/2 c. yellow cornmeal
Apricot halves for garnish

Combine raisins, apricots and wine; let stand several hours to soften. In mixing bowl cream butter and sugar. Beat in eggs, one at a time. Then vanilla. (Mixture may look curdled.) Stir in flour and cornmeal, beat until well blended.

Drain fruits (reserve liquid). Stir fruit into batter. Spoon in greased 9 x 5 inch loaf pan. Bake in 325 degree oven 65-75 minutes.