2 c. (16 oz.) sour cream
1/2 c. warm water (110-115 degrees)
2 (1/4 oz.) pkgs. active dry yeast
1/4 c. butter, softened
1/3 c. sugar
2 tsp. salt
2 eggs, beaten
5 1/4 to 6 c. all-purpose flour, divided
1 1/2 c. (12 oz.) finely chopped dried apricots
1 1/2 c. finely chopped maraschino cherries

ICING:

2 c. confectioners sugar
2-3 tbsp. water

In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large mixing bowl, add sour cream, butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough.

Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into 3 equal parts. On a lightly floured board, roll each part into a 15x6-inch rectangle. Place on greased baking sheets. With a scissors, make 2-inch cuts at 1/2-inch intervals on the long sides of rectangle.

Combine apricots and cherries; spread 1/3 of the mixture down the center of each rectangle. Crisscross strips over filling. Stretch dough to 22 inches. Curve to form cane. Let rise until doubled, about 45 minutes. Bake at 375 degrees for 15-20 minutes. While warm, brush canes with butter. Combine icing ingredients and drizzle. Yield: 3 coffee cakes.