CANDY CANE COFFEE CAKES
(THIS MAKES THREE CAKES)

2 CUPS SOUR CREAM
2 PACKAGES ACTIVE DRY YEAST
1/2 CUP WARM WATER (105-115)
1/4 CUP BUTTER, SOFTENED
1/3 CUP SUGAR
2 TEASPOONS SALT
2 EGGS
ABOUT 6 CUPS ALL PURPOSE FLOUR
1 & 1/2 CUPS FINELY CHOPPED DRIED APRICOTS
1 & 1/2 CUPS DRAINED FINELY CHOPPED MARASCHINO CHERRIES
SOFT BUTTER

HEAT SOUR CREAM OVER LOW HEAT UNTIL LUKEWARM. DISSOLVE YEAST IN WARM WATER. STIR INTO THE SOUR CREAM, 1/4 CUP BUTTER, SUGAR, SALT, EGGS, AND 2 CUPS OF THE FLOUR. BEAT UNTIL SMOOTH, MIX IN ENOUGH OF THE REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE.TURN DOUGH ONTO A WELL FLOURED BOARD, KNEAD UNTIL SMOOTH, ABOUT 10 MINUTES. PLACE IN A GREASED BOWL AND TURN GREASED SIDE UP. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLE, ABOUT AN HOUR.HEAT OVEN TO 375. PUNCH DOWN THE DOUGH, DIVED INTO 3 EQUAL PARTS. ROLL EACH PART INTO RECTANGLES 15X6 INCHES, PLACE ON GREASED BAKING SHEET. WITH SCISSORS, MAKE 2 INCH CUTS AT 1/2 INCH INTERVALS ON THE LONG SIDES OF THE RECTANGLE.COMBINE APRICOTS AND CHERRIES, SPREAD 1/3 OF THE MIXTURE DOWN THE CENTER OF EACH RECTANGLE. CRISSCROSS STRIPS OVER THE FILLING. STRETCH DOUGH TO 22 INCHES AND CURVE TO FORM A CANE.BAKE 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. WHILE WARM, BRUSH WITH BUTTER AND DRIZZLE WITH ICING. DECORATE WITH CHERRIES IF DESIRED.