2019 Season: May 2nd to November 2 *Easter Celebration April 18-21!* Check Room Availability

Still looking for something sweet to eat on Christmas morning?  Well, we’ve got you covered!  In the spirit of the season, we thought we’d share some of Capon’s popular recipes…  HAPPY HOLIDAYS from all of us at Capon!  (Click on the recipe titles for printable pdfs of each recipe!)


¾ c. sugar             1 egg, beaten                   2 T. butter, melted
1 tsp. vanilla          1 tsp. orange extract      1 c. orange juice
2¼ c. white flour            ¾ tsp. salt            1 tsp. baking soda
2 tsp. baking powder      ½ c. pecan pieces    1 c. raisins

Mix together sugar, beaten egg, melted butter and flavorings. Stir in orange juice. Be-fore mixing together the flour, salt, baking soda and baking powder, set aside a couple tablespoons of flour. Add dry ingredients to the sugar/egg mixture.

Mix together the raisins and nuts with the flour that was set aside.  (Flouring the nuts and raisins will help keep them from settling to the bottom once the mixture is poured in the loaf pan.)  Gently stir floured nuts and raisins into batter.  Pour into a 5¼ x 9¼” loaf pan, greased only on the bottom. Bake 350º for 40 minutes. Use a knife to check for doneness.  Insert in center, if knife comes out clean, loaf is done.  Be careful to not overbake! Makes 1 loaf.


Sticky Cinnamon Buns

2 pkgs. active dry yeast            ½ c. warm water              2 c. milk, scalded & cooled
½ c. sugar                                  2 tsp. salt                             2 eggs, beaten
½ c. butter or margarine, softened                                     6 c. flour
½ c. brown sugar                     ½ tsp. cinnamon               1 c. raisins

Dissolve yeast in ½ cup warm water. Stir in milk, sugar, salt, eggs, butter and 2½ cups flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle. Turn onto floured board; knead 5 minutes. Place in greased bowl, cover and let rise until doubled in size, about 1 hour. While dough is rising…
Prepare glaze:
¾ c. butter or margarine
1½ c. brown sugar
1½ c. warm water

Melt butter in 11 x 17- inch pan. Sprinkle in brown sugar, add water and mix thoroughly.  After dough has risen, with rolling pin, roll out into a 15 x 9-inch rectangle.  Spread with butter.  Mix together brown sugar and cinnamon; sprinkle on top of butter.  Sprinkle raisins on next.  Roll up, beginning at wide side (15 inch). Cut into ½ inch slices.  Place slices into brown sugar/butter mixture in pan.  Cover and let rise until almost double in size, about 40 minutes.  Bake at 350º for 25 to 30 minutes.
Makes approximately 15 buns.

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