2 c. sour cream
2 pkgs. active dry yeast
1/2 c. warm water (105-115 degrees)
1/4 c. butter, softened
1/3 c. sugar
2 tsp. salt
2 eggs
About 6 c. flour
1 1/2 c. finely chopped dried apricots
1 1/2 c. drained, finely chopped maraschino cherries
Soft butter

Heat sour cream over low heat until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 cup butter, sugar, salt, eggs and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead dough on well floured board for about 10 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place until double.

Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15"x6" and place on greased baking sheet. With scissors, make 2" cuts at 1/2" intervals on long sides of rectangles.

Combine apricots and cherries and spread 1/3 of mixture down the center of each rectangle. Criss cross strips over filling, pinch ends together. Stretch dough to 22". Curve to form cane.

Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and drizzle with thin icing. If desired, decorate with red or green cherry halves or pieces.

THIN ICING: Blend 2 cups confectioners' sugar with about 2 tablespoons of water. Add more drops of water if too thick.