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

Combine raisins, apricots and wine; let stand several hours or overnight for soften. In a mixing bowl cream butter and sugar. Beat in eggs, one at a time, then add vanilla (mixture may look curdled). Stir in flour and cornmeal, beat until well blended. Drain fruits (reserve liquid) stir fruits into batter. Spoon into greased 9x5 inch loaf pan. Bake at 325 degrees for 65 to 75 minutes, until golden and wooden pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto rack to cool completely. Brush top with reserved liquid while still warm. Garnish with apricot halves and raisins and sprinkle with additional powdered sugar before slicing and serving.