My English fruitcakes have been rolled in marzipan and royal icing, and my American fruitcakes have been given the rum's brush, as it were.

I think ours might have started as English fruitcakes about twenty years ago, but the recipe has been changing since my childhood. This latest batch contained currants, raisins, cranberries, cherries, ginger, and kiwi. This year we also made Bischofsbrot, as my grandmother used to. (No one is quite sure why.)

Now all that remains is to get them out of here.

I imagine they are going to good homes.

Did you make it to your appointment without incident?

I did. And it was actually helpful. I'm very surprised, but not complaining.