CANDY CANE COFFEE CAKES

(RECIPE POSTED BY CAROLE WESTLAKE)
 I use one for centrepiece and others as host gifts)

 (Makes 3 canes)

2 c sour cream
2 pkg active dry yeast
1/2 c warm water
1/4 c softened butter
1/3 c sugar
2 tsp salt
2 eggs
6 c flour
1 1/2 c drained, finely chopped maraschino cherries
1 1/2 c finely chopped dried apricots
soft butter

THIN ICING
2 c icing sugar
2 tbsp water

Heat sour cream over low heat just until lukewarm. Dissolve yeast in warm water. Stir in sour cream, 1/4 c butter, sugar, salt, eggs, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured counter - knead until smooth, about 10 mins. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double in size - about 1 hour. Heat oven to 375 degrees. Punch down dough and divide into 3 equal parts. Roll each into rectangles; 15 x 6" 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 center of each rectangle. Crisscross strips over filling. Stretch dough to 22". Curve to form cane. Bake 10-15 mins or until golden brown. While warm brush on butter and drizzle canes with thin icing. If desired can decorate with cherry halves or pieces.