Last weekend while poking around antique stores and hardware stores in Noblesville, I spied Teaberry gum. I bought a pack (along with an Esquire cookbook from the fifties), and chewing it took me back in time. Every now and then when we were little, my mom would have a five-pack of Teaberry or Beeman’s gum in her purse that she would split with me and my sister.
Maybe it is the rosy color of the gum, but I have to remind myself that teaberry is actually wintergreen and not a fruit. These teacakes were inspired by that unassuming Teaberry flavor. I baked an old-fashioned white cake, cut out cylinders, sliced those in half, filled the middles with raspberry and coated them in wintergreen infused white chocolate. It may be a bit much for some, but they were cute lil’ cakes that would be nice at the end of a meal with an Americano or in the late afternoon with hot black tea.
P.S. Thanks to all who voted for my treat in the “So You Wanna Be a CakeSpy” contest. The results are in, and I don’t get to be a CakeSpy this time. It was sure fun being included in the list of finalists!