The camp is planning now for baking fruitcakes in 2011. Would you like to help? See contact info below for Pam Mayo to see how you can be a part of the 2011 baking effort.
Fruitcake time will once again arrive at Camp Courageous this fall. It’s one of those delicacies you either love or don’t. Thankfully we produce a fruitcake people can’t get enough of. Those who like fruitcakes put ours at the top of their list. Those who claim to avoid them are easily and quickly converted. Folks REALLY do love our Camp Courageous Fruitcakes
Each September. 35 long-time volunteers assemble to bake these delectable treats. Using the original recipe of late board member Leigh Clark, we combine the sweet fruit of green and red candied cherries, pineapples, pecan, English walnuts, Brazil nuts and mix with golden raisins and sweetened coconut. There is just enough cake batter to hold it all together. These one –pound delights contain no alcohol or citron.
The day after baking they are frozen. Camp Courageous Fruitcakes are best when stored, sliced and served frozen. The texture is rich, the flavor incredible. Stored in the freezer they stay fresh and delicious for many months.
They make wonderful gifts for family or friends. Income from these fruitcakes directly benefit the over 5,000 campers that attended Camp Courageous this year.
Where to buy?
Watch this web page in October for sale locations for 2011. If you would like to have your name or business added to this list then please contact the camp.
ONLINE ORDERING will be available in October 2011. The camp has will have cakes available while supplies last.
Questions about the Camp Courageous Fruitcakes? Contact Pam Mayo at 319-465-5916, ext. 2120.
