Ingredients:
- 2 packages active dry yeast
- 1/2 cup warm water 105 to 110 degrees
- 1 1/4 cups buttermilk
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 teaspoons baking powder
- 2 teaspoons salt
- 5 1/2 to 6 cups all-purpose flour
- 1 1/2 cups chopped dried apricots
- 1 1/2 cups chopped drained maraschino cherries
- .
- Glaze
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla
- water
Preparation:
Dissolve yeast in warm water in large mixing bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric hand-held mixer on low speed for about 1 minute. Beat on medium speed 2 minutes, scraping bowl from time to time. Stir in enough remaining flour to make dough easy to handle. Grease 3 baking sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic, adding more flour if necessary. Dough will be slightly sticky. Divide dough into 3 equal portions. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet. In a bowl, combine chopped apricots and chopped cherries. Spread 1/3 of the fruit mixture in a strip about 2 inches wide down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to the filling. Fold the strips over filling, overlapping them in center. They will look almost braided once they are baked. Carefully stretch dough to about 22 inches long and curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place for about 1 hour. Bake at 375° for 20 to 25 minutes, or until lightly browned. Drizzle vanilla glaze over warm coffee cakes. Vanilla GlazeMix 1 cup confectioners' sugar with 1 tablespoon vanilla; add water, a teaspoon at a time, to desired consistency. Spread over warm coffee cake.
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