2 pkg. dry yeast
1/2 c. warm (105 to 115 degree) water
1 1/4 c. buttermilk
1/2 c. butter, softened
2 tsp. salt
1 1/2 c. snipped dried apricots
1 1/2 c. chopped drained maraschino cherries
2 eggs
1/2 c. sugar
2 tsp. baking powder
5 1/2 to 6 c. flour

Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt, and 2 1/2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed 2 minutes. Stir in enough remaining flour to make dough easy to handle. (Dough will be soft and slightly sticky.)

Turn dough onto well-floured surface; knead until smooth and elastic, about 5 minutes. Divide into 3 equal parts. Roll each part into rectangles, 15x6 inches. Place on greased cookie sheet. Make 2 inch cuts on the 15 inch sides of rectangles at 1/2 inch intervals.

Mix apricots and cherries. Spread each rectangle to 22 inches; curve to form cane. Cover; let rise in warm place until double; about 1 hour. (Dough is ready if indentation remains when touched.) Heat oven to 375 degrees. Bake until golden brown, 18 to 20 minutes.

Drizzle glaze over canes while warm. Decorate with red cherry halves and pieces of green cherries for leaves.

GLAZE:

2 c. powdered sugar
2 tbsp. water

Mix powdered sugar and water until smooth and of desired consistency.