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“This is the Christmas morning fruit bread that I make every year for my family. It makes 2 large or 3 small canes and if you do not ice them - they can be frozen for later use. Christmas is not the same without this treat.”
1hr 50mins

Ingredients Nutrition


  1. COMBINE filling ingredients and set aside.
  2. DISSOLVE 1tsp sugar in warm water. Add yeast and let stand 10 minutes; stir well.
  3. ADD sour milk, eggs, sugar, margarine and half the flour combined with baking powder and salt. Beat vigorously until batter is smooth and elastic. Add enough flour to make a soft dough.
  4. TURN OUT onto lightly foured board and knead until smooth and elastic, about 10 minutes.
  5. DIVIDE dough into either 2 or 3 parts. Roll one part into rectangle. Place rectangle on a greased baking sheet. Spread 1/2 or 1/3 of the filling down the centre of the rectangle. Cut dough on each side into 2 inch strips. Fold strips over filling alernating sides. Stretch dough and shape into cane.
  6. REPEAT the same method with the remaining pieces.
  7. COVER with towel and let rise in warm place until doubled in bulk, 45 - 60 minutes.
  8. BAKE at 375 degrees for 18 -20 minutes. Remove from baking sheet and cool on racks.
  9. DECORATE canes with glaze. I usually cut half red cherries and quarter green ones to make berries on the top of the cane.

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