Scald 1 cup milk; cool to lukewarm.

In a large bowl combine 4 cups unsifted flour, 1/4 cup sugar, 1 teaspoon salt and 1 teaspoon grated lemon peel.

Cut in 1 cup (2 sticks) Fleischmann’s Margarine until like coarse meal.

Dissolve 1 package Fleischmann’s Active Dry Yeast in 1/4 cup warm water (105-degrees – 115-degrees).

To the flour mixture add yeast, lukewarm milk, and two beaten eggs.

Combine lightly.

Cover dough tightly; refrigerate for at least 2 hours (or up to 2 days).

When ready to bake your Christmas Canes, prepare the filling.

Combine 1 1/2 cups finely chopped cranberries, 1/2 cup sugar, 1/2 cup raisins, 1/3 cup chopped Planters Pecans, 1/3 cup honey, and 1 1/2 teaspoons grated orange peel in a pan.

Cook over medium heat: bring to a boil and cook for about 5 minutes.

Cool.

Divide dough in half.

On a floured board, roll out half of the dough into 18″x15″ rectangle.

Spread one-half of the filling on the dough.

Fold the dough into a three-layer strip 15 inches long.

Cut dough into 15 strips.

Hold ends of each strip and twist lightly in opposite directions.

Pinch ends to seal.

Place on greased baking sheets.

Shape top of each strip to form a cane.

Repeat with remaining half of dough and filling.

Bake in a hot oven (400-degrees) 10-15 minutes or until done.

Cool on wire racks.

Before serving, frost with confectioner’s sugar frosting.