Family Recipes: Wintergreen Cake

Wintergreen Cake Detail
Detail of an image showing the finished wintergreen cake.

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15 Responses

  1. Bob Hagenbuch Sr says:

    Andrew, You may remember that Nana & Pop kept wintergreen candies in their car. Marcia and I have recently discovered where we can buy these: a small “Amish” store in Butler MO. It’s on our way when we visit our grandchildren in Arkansas, so now we always have them handy in our car on trips across the country!

    • Andrew Hagenbuch says:

      I don’t remember the candies in their car, though I have heard my father talk about it too. They do seem to be a “vintage” candy at this point and not stocked so frequently anymore!

  2. Dave Hagenbuch says:

    Andrew I found the wintergreen candies here in central Florida at a CVS pharmacy. They appear to be the same ones in the bag in your photo above. They may be made in Canada. CVS has a whole line of “store brand” candy.

    • Andrew Hagenbuch says:

      Yes! That sounds similar to our CVS here in PA. There was a special display with lots of those little baggies of candy. Glad you found them 🙂

  3. Dave Hagenbuch says:

    BTW….CVS (Consumer Value Store) started in Lowell, Mass.

  4. Susan Ames says:

    Thank you for this recipe. My family loves chocolate covered wintergreen patties! I am going to try your recipe but use a chocolate frosting and filling instead. You might want to consider that as well. Growing up in CT with relatives in MA, we would stop on our way up to MA at Hebert’s candy store and get these wintergreen patties sandwiched together with chocolate. Can’t find them any more but have found a candy store near my brother in RI that makes chocolate covered patties – to die for! Thanks again and cross your fingers!!!

  5. Scott Hilner says:

    Andrew, I have to tell you that Minnie Hilner was my Grandfather’s (Luther) older sister and I have enjoyed this precise cake and recipe every year on my birthday for over 45 years. My grandmother, mom, wife and daughter have all made it. Awesome family recipe!

    • Andrew Hagenbuch says:

      Hi Scott. Thanks so much for posting this! My father, Mark, and I really enjoyed your comment. My question to you is: What type of icing do you put on it? Is it a pink icing or white? Is the icing flavored or not really?

  6. Scott Hilner says:

    Hi Andrew. The icing we’ve always used over the years with Wintergreen Cake is a white buttercream frosting. Simple as confectioners sugar, butter, and a dash of salt, vanilla and milk. I suppose it balances out the mint flavor perfectly. Also, a couple of other family tidbits/traditions: Several generations affectionately nicknamed this “Pink Cake” and we typically served/serve it in 3-4 layered tiers. Amongst my cousins, whenever a birthday was celebrated together, if a “Pink Cake” was requested (which was frequent), the birthday boy/girl got the whole top layer for themselves!

    • Andrew Hagenbuch says:

      That’s a wonderful story, Scott 🙂 When my wife and I made this, we used a wintergreen buttercream which was a bit too much of the wintergreen flavor for our tastes! My great grandmother, Minnie (Hilner) Faus never specified what type of icing it should have on it in her recipe. However, your idea of a vanilla buttercream sounds great. Next time we will try it. You might check out this Hilner food related article too: Thanks again for writing and glad you found our site. Merry Christmas to you and your family!

  7. Scott Hilner says:

    Thanks Andrew! Merry Christmas to you and yours!

  8. Tonya says:

    I wanted to say I am super excited to find this old recipe. I have found with recipes this old if no frosting is noted then it’s a dusting of powder sugar that is used. My daughter loves these little pink candies and her birthday is next week, I am going to make this as a surprise.

    • Andrew Hagenbuch says:

      Hi Tonya. Thanks for sharing the powdered sugar idea! I hope your daughter enjoys the cake 🙂

  9. Phyllis says:

    My mother-in-law must have gotten her recipe the same place as your grandmother. Her instructions are identical, right down to not having an oven temperature or any icing.
    Thanks for posting this. Now I have the temp and I know to not use flavored frosting. I’m making it tomorrow for the first time. I think I’ll go with the powdered sugar suggestion.

    • Andrew Hagenbuch says:

      Hi Phyllis. Thanks for your comment, and it is great to hear that this recipe matches the one from your family too! Enjoy the cake 🙂

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