Makes 3 coffee cakes. 1/2 c. granulated sugar 2 pkgs. Fleischmann's Rapid Rise Yeast 1 tsp. salt 1/2 c. water 1/2 c. butter 4 eggs

2 c. chopped mixed candied and/or dried fruits
1 c. chopped pecans or walnuts, toasted
2/3 c. packed brown sugar
2 1/2 tsp. ground cinnamon
1 egg white
Glaze (recipe follows)

Mix 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm, 125 to 130 degrees. Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Mix ingredients for Filling; reserve.

Divide dough into three equal parts. Roll each into rectangle, 15"x7". Place 1/3 filling lengthwise in 2" strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1" intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18" length. Curve one end of each to form cane handle. Place canes on 2 greased cookie sheets. Cover; let rise in warm place until double in size, 30 to 45 minutes.

Bake at 350 degrees for 15 minutes; cover with foil and switch positions of sheets in oven. Bake 10 to 20 longer or until done. Remove from sheets; cool on racks. Drizzle with Glaze. If desired, decorate with candied cherries.

GLAZE: Blend 1 cup powdered sugar with 4 to 5 teaspoons milk and 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract.

Alternate Cherry Almond Filling: With fork, beat 1 cup (8 ounces) almond paste with 1 egg white. Stir in 1 cup chopped, blanched almonds, toasted. Divide and spread over each rectangle as directed. Sprinkle with 1 1/2 cups chopped candied cherries, divide evenly. Make cuts and continue as directed.