The travelling fruitcake

>I have very good experience with
> in that regard (except for once when
>my books ended up in Thailand of all places..

Oh, well, that's nothing. My father once sent me
a fruitcake from Texas to Germany. I received it
seven years later, back in Texas. It had been to
Germany, France, Italy, India, Guam, Luzon,
Australia, and a long list of other U.S. Army
posts around the world. But it was still good.

>... as in -- fermented?

Yeah. Sort of. They make them special in Texas. Soaked in whiskey,
and aging adds to the flavor.