The turkey leftovers are all long gone, so it’s definitely fruitcake time! If you’re looking for something unconventional to make before December 25, check out this off-the-wall one we found…
3 eggs, slightly beaten
1 can Borden Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2-2/3 cups (one 28-oz. jar) Borden None Such Ready-to-Use Mince Meat
2 cups (1-lb. jar) mixed candied fruit
1 cup coarsely chopped nuts
2 cups Kellogg’s Corn Flake Crumbs
1 teaspoon baking soda
Butter a 9-inch tube pan. Line with waxed paper; butter again. In a large-size bowl, combine eggs, sweetened condensed milk, mince meat, fruits and nuts; mix well. Add Corn Flake Crumbs (only Corn Flake Crumbs will do) and baking soda; blend well. Turn into prepared pan. Bake in a slow (300°F.) ocen two hours (or until a cake tester comes out clean). Cool in pan for five minutes. Turn out of pan; remove paper. Cool.
If desired, decorate with glazed cherries.
To store: wrap well in aluminum foil and refrigerate or freeze.
Weird, right? It’s actually gluten-free, since you use corn flakes instead of flour. Oh, and in case you were thinking about substituting raisin bran crumbs? Only Corn Flake Crumbs will do.
NOTE: A commenter pointed out that Kellogg’s Corn Flake Crumbs include malt flavoring, which isn’t gluten free. If your gluten restrictions are very strict, make your own crumbs from gluten-free corn flakes.
Apart from those corn flake crumbs (which fortunately still come pre-crushed and boxed), there’s nothing too unusual about the ingredients. Mincemeat gives a pretty basic way of getting the right kind of fruits (with, in the case of the None Such mincemeat, a little bit of real beef to give it more flavor).
Fitting wax paper into a textured tube pan is a little tricky, especially when you then need to grease the inside.
The mincemeat looks kid of sad sitting atop all the raw egg.
It gets more balanced with the further candied fruit and the nuts.
The color at this stage was not especially appetizing, once all the solid bits were stirred into the liquid base.
Then it was inundated with corn flake crumbs. No other crumb will do!
We popped it in the oven, and it baked uneventfully. When it came out, it looked darker and more like a characteristic fruitcake.
It turned out of the pan really easily, but it looked quite alien. It sat on the wire rack, glistening, crisscrossed with slick folds.
As you can see, it was still dripping molten paraffin.
The paper peeled off easily though, leaving behind something that looked a lot more like a baked good than a piece of extraterrestrial biotechnology.
This is a very solid fruitcake, chock full of fruit and nut bits. There’s a fairly chewy-crunchy crust on the outside (presumably from being baked for two hours), but once you get through that, it is a very moist cake. The mincemeat gives it the right general flavor, and the corn flakes weren’t obvious at all. There was no obtrusive corn flavor to it. It isn’t fancy or superb (and lacks the traditional soaked-in-booze part of the recipe; if you miss that element, this cake does absorb brandy well), but you can definitely make a solid doorstop from it.
Given the general long shelf-life reputation of fruitcakes, the Shelf Life Taste Test Flickr stream seems an apt home for this recipe.