Fairfield Ledger

Mt. Pleasant News   Wash Journal
Neighbors Growing Together | Oct 18, 2017

Camp Courageous fruitcakes help send youth, adults to camp

Oct 14, 2016

Darlene Vorhies, a volunteer with The Arc of Jefferson & Nearby Counties, once again will be accepting orders for Camp Courageous’s fund-raising fruitcakes through Nov. 15.

To order a $10, 1-pound fruitcake, contact Vorhies by calling 472-4449 or emailing mvanddv@lisco.com.

The fruitcakes will be available by Thanksgiving. Those who place an order will be contacted when the cakes arrive in Fairfield.

Individuals who go “south” for the winter also can place an order, and the fruitcakes will be kept in a deep freeze to be picked up in the spring.

Other area locations where the cakes can be purchased are: Brown Bear’s Basket Antiques in Mt. Pleasant, Fareway in Washington, and Hy-Vee in Fort Madison.

For each fruitcake it sells, The Arc is able to keep a portion of the $10 to help send local campers to Camp Courageous.

The Arc provides much of the funding each year for about 75 children and adults in and from Jefferson County, and some funding for students with special needs attending classes in Van Buren County, to attend camp. Students usually attend with teachers and/or associates for a three-day period at a cost of $200 or more, and most adults attend for a week at a cost of $400 or more.

Camp Courageous, located at Monticello, provides a unique camping experience for around 6,000 individuals who have one or more intellectual or other developmental disabilities.

This is the 28th year Camp Courageous has sold fruitcakes to raise funds.

Dozens of volunteers bake the fruitcakes in the camp’s kitchen using sweet fruit of green and red candied cherries, pineapples, pecans, English walnuts, Brazil nuts, golden raisins and sweetened coconut, with just enough cake batter to hold it all together. The cakes contain no alcohol or citron. The texture is rich, and the flavor is unlike the traditional fruitcakes that many people avoid.

After they are baked, the cakes are cooled overnight, wrapped, boxed and frozen.

Vorhies said the cakes need to be kept frozen and sliced that way to avoid crumbling.

Stored in the freezer, the fruitcakes stay fresh and delicious for many months, she added.


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