Posted by: Erica Retrochef | December 24, 2012

Ever-so-easy Fruitcake

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.


  1. Huh. Well, I suppose if one is in the market for something gluten-free, this might do it…

    Happy Holiday! If nothing else, you can pass this on to the neighbors!

  2. It looks good and sturdy, inoffensive, unremarkable, yet edible. (I’ve baked a lot of things that meet that criteria, LOL!) Gluten-free is a big plus.

  3. I’m might have a hard time getting past the artificial glow of the green bits, but something feels just right about how you were able to find the same brands of mincemeat and Corn Flake crumbs featured in the ad.

  4. I was really excited to read it was gluten free but after checking ingredients for Kellogg’s corn flake crumbs I found it listed malt flavoring as an ingredient. Malt is made from barley which is not gluten free.

    • Hi Jeane — thank you so very much for the feedback, I’ll update the post to reflect that warning. (You can make your own gluten free cornflake crumbs by starting with gluten free cornflakes and pulverizing them in a food processor, though!)

  5. I am seeing all your Christmas recipes after the fact! I may have to do a gluten-free fruit cake and some homemade nog for my mum next year!

  6. Only corn flake crumbs will do, eh?

    Dare you to make this with some other kind of crumb. Graham cracker, perhaps? Crushed Cheerios? Wheaties? Betcha at least the graham cracker crumbs would work just as well because, I *think* they’re just trying to get you to buy corn flake crumbs.

  7. I don’t think I’ve ever SEEN Corn Flake crumbs…?? Canadians? My 12 year old son LOVES fruitcake (even when he’d only eat cheese, buttered noodles, and apples for the first 5 years of his life, he loved fruitcake), and I usually cheat and use a Robin Hood mix, but you only ever see them at Christmas. His head would explode if I made him this one (and yeah, he likes his soaked in dark rum)

    • Corn flake crumbs can be found (if at all) near bread crumbs, shake-n-bake, or other breading things. Or take a box of corn flakes and jump up and down on it a lot 🙂

  8. This is an old recipe for a great and so easy fruit cake. I started making this almost 40 years ago at Christmas time and continued until my family was grown and gone. I had lost the recipe but sooo glad to have found it again on your website. This cake is equally as good as any ‘scratch’ fruitcake and no one will ever know the difference! So easy to make and I always had lots of compliments on how delicious it was! Thank You!

  9. I cannot believe I found this recipe, I even contacted Kellogs many many years ago and they could not find it. I made this cake at Christmas time 40 years ago, my Dads favorite. thank you so much for finding and posting. I am going to make this for my family this year.

  10. Haven’t made it for awhile but it was so delicious and everyone loved it.

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