Group Gatherings Mother's Day Weekend

We had several lovely families stay at The Buttonwood Inn this past Mother's Day Weekend.  Our inn is large enough for families and group gatherings because we can seat about a dozen people in our Living Room and in the Mt. Surprise Room.  Our front porch is a popular spot for guests to enjoy their morning coffee or afternoon tea watching the hummingbirds and birds.  We have several double-seat Adirondack chairs on the lawn for those who want solitude just staring at the mountains and forest.  The in-ground heated pool is fun for anyone who likes to swim or float on a tube.  Families with children can play and rejuvenate before heading off for dinner.

The daughter and son-in-law who reside in Boston arranged the Mother's Day weekend for her mother, father, and sister who flew up from Louisiana. It was the perfect getaway because they were able to reconnect and relax at our inn, and yet shop, hike the trails on Bartlett Mountain, and go on a fly fishing excursion.  On the first day of their arrival, they headed downtown to shop in Settlers Green Outlets and local curiosity shops, had dinner at a local restaurant, then came back and relaxed in the hot tub.  The daughter also reserved an hour-long in-room massage for her mother on Mother's Day morning, which she thoroughly enjoyed.  Bill booked a half-day fly fishing excursion for the father and son-in-law with North Country Angler.  They were thrilled to have caught four brook trout (caught and released).  While the men were fishing, the women hiked the Mt. Surprise and Buttonwood Inn Trails to get up to the Bartlett Ledges.  At the end of Mother's Day, the entire family had pizza and watched movies in the Mt. Surprise Room. 

I made a lime cake frosted with lime cream cheese icing for Mother's Day afternoon tea service.  Here's the recipe.

Lime Cake with Cream Cheese Icing



Cake:


Butter, for greasing pan
Flour, for dusting pan


One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten


Glaze:


1/2 cup lime juice (from 3-4 large limes)
1/2 cup confectioners' sugar


Icing:


1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Zest of one lime


Preheat the oven to 350 degrees and butter and flour a 9”x13” cake pan.


In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness inserting a toothpick. Cool the cake in the pan for 5 minutes.


For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a skewer to allow the glaze to soak in better and pour it over the cake. Allow cake to cool completely as you prepare the icing.


For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Add the lime zest until combined. Spread the icing on the top and sides of the cake.