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.
- 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
- Butter a 9 inch tube pan. Line with paper and butter again.
- 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.
- 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.
- If desired, decorate with candied cherries. To store, wrap with aluminum foil and refrigerate or freeze.
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.
“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.