Ingredients

• 2 cups 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

• 1. In a saucepan, heat sour cream until lukewarm. Set aside. In a large bowl, dissolve yeast in warm water. Add 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.
• 2. 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.
• 3. Punch dough down; divide into three equal parts. On a lightly floured surface, roll each part into a 15x6-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.
• 4. Crisscross strips over filling. Stretch dough to 22 in. and curve to form cane. Let rise until doubled, about 45 minutes. 
• 5. Preheat oven to 375°. Bake 15-20 minutes. While warm, brush canes with melted butter. Combine icing ingredients and drizzle over tops