An Intro to Capon Springs

Step 1 of 4:

Imagine you're here!

Picture yourself enjoying life as it was meant to be… relaxing at an all-inclusive secluded resort nestled in the majestic West Virginia mountains. Capon Springs’ rich history, healing water, delicious food, and long-standing traditions create that nostalgic feeling that many generations of guests have described as … coming home.


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An Intro to Capon Springs

Step 2 of 4:

Figure a budget

Planning for your Capon getaway is simple!  Our all-inclusive per-person rates cover lodging, three all-you-can-eat meals per day (and snacks too!), and a wide variety of programs and activities for guests of all ages. In, 2023, prices for adults ranged from $114/night to $207/night. There is no charge for children under the age of 5, and prices for older children range from $46/night to $101/night.


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An Intro to Capon Springs

Step 3 of 4:

Understand the Magic

What truly makes Capon Springs different from other resorts are all the “extras” that you just won’t find anywhere else. Operated by multiple generations of the same family, you are welcomed into a warm and caring atmosphere where everything is based on the honor system.   The set-menu and meal times mean all you have to do is show up when the bell rings!

When was the last time you and your family had an opportunity to completely “unplug” and spend quality time together?  Now imagine how great it would be that as your Capon experience draws to a close, you actually feel completely relaxed, restored, and reenergized- and already dreaming about your return!


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An Intro to Capon Springs

Step 4 of 4:

Book Your Reservation

We make your reservation experience personal.  Since there are no “cookie-cutter” rooms, we take the time to find out what location would work best for your perfect vacation.  We look forward to having you with us anytime during the Capon Springs’ resort season, which begins in early May and runs through the beginning of November.

To get the digital conversation started, click the Request Your Room button below and fill out a reservation request form. Or call us directly to get more information at 304-874-3695.

Request Your Room Contact Us

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NOTE: 2024 Opening Day is Thursday May 2nd! Current May/June Openings

Still looking for something sweet to eat on Christmas morning?  Want to “WOW” your guests with a tasty side dish or dessert for your holiday gathering?  Hoping to try out some new cookie recipes this year or bring a little bit of Capon to your holiday table?  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!

Since winter weather hasn’t yet made an appearance…
here’s a pic of a snowfall from last winter to get you in the holiday spirit!

Capon’s Streusel Nut Coffee Cake:
1/3 c butter
1/2 c sugar
2 eggs
1 1/2 c flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
2/3 c sour cream

Toppings:  Mix together the following:
1/2 c brown sugar
1/3 c flour
1/3 c butter, softened
2 tsp cinnamon
1 c chopped nuts

Cream butter, sugar and eggs together for batter (mixture will appear curdled).  Sift together dry ingredients; add alternately with sour cream, mixing well.  Spread half the batter in a greased 8 1/2-inch round or 9-inch square baking pan.  Sprinkle with half the topping mixture.  Cover with remaining batter and sprinkle with remaining topping.  Bake at 350 degrees for 25 – 30 minutes until cake is brown and tests done.  Serve warm.  Makes about 16 small servings.

Capon’s Squash Pudding:

2 c cooked & drained squash
3/4 c sugar
2 T cornstarch
3 eggs, beaten
1/2 tsp nutmeg
1/2 tsp salt
3 c half and half (or evaporated milk)

Use canned squash or prepare fresh as follows:  If squash is large, peel and discard seeds; cut into small pieces.  (If young and tender, cook whole, with skin and seeds.)  Place squash in saucepan with water to cover; heat to boiling in covered pan.  Reduce heat and continue to cook until tender, about 30-45 minutes.  Drain and put through food mill.  Drain again, this time thoroughly – overnight.  (Insufficient draining will result in watery pudding.)  If desired, squash can be canned; simply add a scant teaspoon of salt to each quart, if you like.

Mix together sugar and cornstarch; add to squash and mix well.  Stir in eggs, nutmeg and salt.  Mix in half and half (or evaporated milk).  Pour into greased 2-quart casserole dish.  Bake, uncovered, at 325 for about 1 hour until set, or until a knife inserted in the center comes out clean.  Makes 6 to 8 servings.

Capon’ Apple Crisp:
At least 4 c peeled and sliced apples (enough to fill a 9 x 9-inch pan three-fourths deep)

3/4 c flour
1/2 c brown sugar
1/2 c white sugar
1 tsp cinnamon
1/2 c butter

Place apple slices in an ungreased pan. Mix topping ingredients thoroughly.  Sprinkle over apples. Bake at 375 degrees for about 45 minutes, until apples are tender and topping is golden brown. Top with whipped cream if desired.  Makes about 9 servings.

Capon’s Ginger Snap Cookies:
3/4 c butter, softened
1 c firmly packed brown sugar
1 egg, well-beaten
4 T dark molasses
2 1/2 c flour
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
2 scant tsp baking soda
Sugar for coating

Cream butter and sugar.  Beat in egg and molasses.  Combine dry ingredients and add to creamed mixture, mixing well.  Shape dough into 1-inch balls and dip in sugar.  Bake on ungreased cookie sheet at 350 degrees for 12 to 15 minutes.  Makes about 5 dozen cookies.

Capon’s Coconut Bars:
1/2 c butter
2 c brown sugar, firmly packed
2 eggs
2 tsp vanilla
1 c unsifted flour
2 tps salt
1 1/2 c flaked coconut
1/2 c chopped nuts (if desired)

Melt butter in saucepan over low heat.  Remove from heat.  Combine with sugar, eggs and vanilla; mix well.  Stir together flour, baking powder and salt; add to other mixture, mixing well.  Stir in coconut and nuts.  Spread in well-greased 9 x 13-inch pan.  Bake at 350 degrees for 20 to 30 minutes.  Cool and cut into squares.  Makes about 32 bars.

And for all that leftover turkey…

Capon’s Chicken (or Turkey) Pot Pie:

8 c chicken or turkey broth, heated
1 T Worcestershire sauce
3 T cornstarch
1/2 c water
3 c chicken or turkey
1/2 c cooked, cubed potatoes
1/2 c cooked, diced carrots
1/2 c cooked peas
1/2 c cooked, minced onions

Crust topping:
1 c flour
1/2 tsp salt
1/2 c shortening
2 T water

Mix cornstarch and water.  Stir in heated broth and Worcestershire sauce.  Add chicken/turkey and vegetables and mix well.  Pour into greased 2 1/2 to 3-quart casserole.  For crust, mix ingredients together and roll out dough 1/8-inc think and top casserole with crust.  Bake at 350 degrees until browned.  Makes 6 servings.

Room Availability & Pricing

Stay in one of our 14 wonderful, unique cottages with a variety of accommodations within each one.

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