Ever-So-Easy Fruit Cake, 1972 – The Five Days of Vintage Fruit Cake

Posted on Dec 22 2013 - 5:35am by RetroRuth

It’s Day Four of The Five Days of Fruit Cake, and today we have a fruit cake made of sweetened condensed milk and corn flakes.

Which is a little crazy.


Ever-So-Easy Fruit Cake
  • 3 eggs, slightly beaten
  • 1 can sweetened condensed milk
  • 1 jar (2½ cups) ready to use mincemeat
  • 2 cups (1 lb) candied mixed fruit
  • 1 cup coarsely chopped nuts
  • 2 cups cornflake crumbs
  • 1 tsp baking soda
  1. Butter a 9 inch tube pan. Line with paper and butter again.
  2. In a large sized bowl, combine eggs, mincemeat, nuts, sweetened condensed milk and fruit. Add corn flake crumbs and soda, mix well. Turn into prepared pan.
  3. Bake in a slow oven 300 degrees for two hours or until a cake tester comes out clean. Cool in pan for five minutes, turn out of pan and remove paper.
  4. If desired, decorate with candied cherries. To store, wrap with aluminum foil and refrigerate or freeze.


Ever-so-easy Fruitcake001 Ladies Home Journal Nov 1972


Mincemeat! Again!


This was sort of a bizarre recipe, but it did come together really quickly. It is basically eggs, cornflakes and sweetened condensed milk as the base.


I didn’t think this would come together and make any kind of batter at all. I mean, look at those cornflakes! But I was surprised when it did.


It even sort of poured into the pan. It reminded me a bit of soggy cereal, which makes sense with the cornflakes and all.


I was even more surprised when this thing actually BAKED and became sort of a cake. It was crumbly when cut, but not so crumbly that it couldn’t hold its shape.

Tom TastesIMG_4565

“This is pretty good.”

“Seriously? But it’s made of cornflakes!”

The Verdict: Good

From The Tasting Notes:

Very spicy with a good flavor. The orange peel was very strong, but gave it a good “holiday” flavor. Moist with an interesting texture. Had a sort of sweet “crust” on the outside that was also very good. The only thing it was missing was some rum or brandy. But very rich, and you only need a very small piece. Would be a good cake to bake in small portions, like mini muffin cups, and to put onto a Christmas cookie plate.

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

4 Comments so far. Feel free to join this conversation.

  1. Carol December 22, 2013 at 10:47 am - Reply

    Yay!! I love fruitcake! I posted this ad on my blog a few weeks ago and was totally intrigued by the corn flake crumbs action and I absolutely love mincemeat. I’m so glad you made it so I could see how normal it looks :). I’ll def have to try it next year!

  2. Lassie December 22, 2013 at 11:22 am - Reply

    Not so surprising, cornflakes are made from flour(s) – crush them or soak them, and that’s what they turn into – flour. This actually looks good, I like the suggestion to make minis.

  3. Jennifer barnaby December 23, 2013 at 7:41 am - Reply

    Who would have guessed? Kudos to your husband for trying all your recipes. He deserves a medal for culinary bravery.

  4. Lucinda November 1, 2017 at 9:30 pm - Reply

    I found this recipe (the actual tattered one from a magazine) in my mother I law’s recipe box. Her fruitcake was always great. We tried it last year and it was much better a month later.

Leave A Response

Rate this recipe: