INGREDIENTS
2 cups (16 ounces) sour cream
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1/4 cup butter, softened
1/3 cup sugar
2 teaspoons salt
2 large eggs, beaten
5-1/4 to 6 cups all-purpose flour
1-1/2 cups (12 ounces) finely chopped dried apricots
1-1/2 cups finely chopped well-drained maraschino cherries
2 tablespoons butter, melted
ICING:
2 cups confectioners’ sugar
2 to 3 tablespoons water

DIRECTIONS
In a saucepan, heat sour cream until lukewarm. Set aside. Dissolve yeast in warm water. In a large bowl, combine sour cream, softened butter, sugar, salt, eggs and 2 cups flour. With an electric mixer, beat until smooth. Stir in just enough of the remaining flour to form a soft dough.

Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into three equal parts. On a lightly floured surface, roll each part into a 15×6-in. rectangle. Place on greased baking sheets. With a scissors, make 2-in. cuts at 1/2-in. intervals on the long sides of each rectangle. Combine apricots and cherries; spread one-third of the mixture down the center of each rectangle.
Crisscross strips over filling. Stretch dough to 22 in. and curve to form cane. Let rise until doubled, about 45 minutes.

Preheat oven to 375°

Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops.