I made a fruitcake from one of the family recipes (the one that only takes half a dozen eggs instead of a dozen) modified according to what fruit I can get and what I like, and leaving out the figs, which I like to eat but hate cutting up. I'll make another batch before Christmas, and maybe still another, since I like to have fruitcake for my birthday in January.
The bowls of floured fruit ready to add to the batter, alternately with the cider that I'm substituting for the orange juice my great-aunt's version calls for.
Ready to go into the oven. The pan on the left is older than I am.
Out of the oven and almost cooled off enough to eat.