5 - 5 1/2 c. flour
1/2 c. granulated sugar
2 pkgs. yeast
1 tsp. salt
1/2 c. water
1/2 c. butter
4 eggs

FILLING:

2 c. chopped mixed candied and/or dried fruits
1 c. chopped pecans or walnuts, toasted
2/3 c. packed brown sugar
2 1/2 tsp. ground cinnamon
1 egg white

GLAZE:

1 c. powdered sugar
4-5 tsp. milk
1/2 tsp. vanilla or 1/4 tsp. almond extract

Mix 1 1/2 cups flour, granulated sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125-130 F.). Stir into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes.

Mix ingredients for filling; reserve.

Divide the dough into three equal parts. Roll each into rectangle, 15x7 inch. Place 1/3 filling lengthwise in 2 inch strip down center of each rectangle. With sharp knife, make cuts from dough edges to filling at 1 inch intervals. Alternating sides, fold strips at an angle over filling. Carefully stretch each to 18 inch length. Curve one end of each to form cane handle.

Place canes on 2 greased cookie sheets. Cover; let rise in warm place until double in size, 30-45 minutes. Bake at 350 F. for 15 minutes. Cover with foil and switch positions of sheets in oven. Bake 10-20 minutes longer or until done. Remove from sheets; cool on racks.

Meanwhile, blend glaze ingredients. Drizzle with glaze. If desired, decorate with candied cherries.