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Eureka Springs Bed and Breakfast August Newsletter


Eureka Springs, Arkansas
August, 2012

We hope the heat-wave is behind us. We’ve gotten a little rain lately and that’s really helped. There are plenty of things to do in August in Eureka Springs. The Eurekan Tri-Athalon will be at Lake Leatherwood August 10-12. Banjo and Bluegrass fans will enjoy the Annual Bluegrass Weekend August 16-19 and the Annual Banjo Rally will be August 31 through September 3rd. Country music fans will enjoy the Texaco/KTHS Country Showdown National Talent Contest that will be held at the Pine Mountain Theater August 18th.The local favorite VW Weekend will be August 24-26. Nearly everyone has a story about VW’s, so come and relive some good memories.

We are still giving away Free Carriage Rides to our guests when you stay Two Nights Monday through Thursday until August 16th. Carriage Rides are Half Price with a Two Night stay on the weekends in August. We schedule the rides later in the evening so it’s cooler and more enjoyable. Don’t miss this special. We’d love to help you with a Special Getaway.

Weekends always fill up first, so reserve your dates for your Eureka Springs getaway today!


“This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.”

1 (18.25 ounce) package lemon cake mix
4 eggs
1 (3.3 ounce) package instant lemon pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon lemon extract

1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur

1 (16 ounce) package vanilla frosting
1/4 cup blanched slivered almonds

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.


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