2 c. sour cream
2 pkgs. active dry yeast
1/2 c. warm water, (105 to 115 degrees)
1/4 c. butter, softened
1/3 c. sugar
2 tsp. salt
2 eggs
About 6 c. flour
1 1/2 c. dried apricots, finely chopped
1 1/2 c. Maraschino cherries, finely chopped, drained
1 c. slivered almonds
Butter, softened
This icing

Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup butter, sugar, salt, eggs and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth, about 10 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until doubled, about one hour.

Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle 15 x 6 inches; place on greased baking sheet. With scissors, make 2 inch cuts at 1/2 inch intervals on long sides of rectangle.

Combine apricots, cherries, and almonds; spread 1/3 of mixture down center of each rectangle. Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane. Bake 15 to 20 minutes or until golden brown. While warm, brush with softened butter and drizzle with thin icing. If desired, decorate with cherry halves or pieces.

THIN ICING:

Blend 2 cups confectioners sugar with 2 tablespoons water. If icing is too stiff; stir in few drops of water.