2 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
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 to 6 c. all purpose flour
1 1/2 c. snipped dried apricots
1 1/2 c. chopped drained maraschino cherries
Glaze

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, scraping bowl occasionally, 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 rectangle, 15 x 6 inches. Place on greased cookie sheet. Make 2-inch cuts on 15-inch sides of rectangles at 1/2-inch intervals. Mix apricots and cherries.

Spread 1/3 of the fruit mixture lengthwise down center of each rectangle. Crisscross strips over fruit mixture. Stretch 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 cherry halves or pieces if desired. 3 coffee cakes.

GLAZE:

Mix 2 cups powdered sugar and about 2 tablespoons water until smooth and of desired consistency.