Directions:
Dissolve yeast in warm water in a large mixer bowl. Add buttermillk, sugar, margarine, eggs, baking powser, salt and 2 1/2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on low speed, scraping bowl occasionally, 2 minutes. Stir in enough remaining flour to make dough easy to handle. The dough will be soft and slightly sticky.
Turn the dough onto well-floured surface; knead until smooth and elastic, about 5 minutes. Divide into 3 equal parts. Rolleach part into rectangle, 15 x 6 inches. Place on greased cookie sheet. Make2 inch cuts on 15 inch sides of rectangles at 1/2 inch intervals. Mix apricots and cherries.
Spread 1/3 of the fruit mixture lengthwise down center of each rectangle. Crisscross strips over fruit mixture. Stretch each rectangle to 22 inches; curve to form cane. Coverl let rise in warm place until double, about 1 our. The dough is ready if indentation remains when touched.)
Heat the oven to 375° and bake until golden brown, about 18 to 20 minutes. Drizzle the glaze over the canes while warm. Decorate with cherry halves or pieces if desired. This recipe makes 3 canes.
Glaze Recipe:
Mix 2 cups powdered sugar and about 2 tablespoons water until smooth and of desired consistency.