2 pkgs. yeast
1/2 c. warm water
1 1/4 c. buttermilk
1/2 c. sugar
1/2 c. butter, softened
2 eggs
2 tsp. baking powder
2 tsp. salt
5 1/2 - 6 c. flour
1 1/2 c. snipped dried apricots
1 1/2 c. drained maraschino cherries
Glaze

Dissolve yeast in warm water. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups flour. Beat on low speed scraping bowl constantly 30 seconds. Beat at medium speed, scraping bowl occasionally, 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough on to well floured surface. Knead until smooth and elastic, about 5 minutes. Let rise.

Divide dough into 3 equal parts. Roll each part into rectangle. Snip along both sides, place snipped fruit in center of each part. Criss cross stripes over fruit mix. Stretch each rectangle to 22". Curve to form a cane. Cover; let rise in warm place until double, about 1 hour. Bake in 375 degree oven until done, about 20 minutes. Check. May take 5 or 10 minutes longer.