And They’re OFF!
Call it a Point-to-Point race, a Steeplechase, Jump Race, or a Timber Race, as far as I know, it all boils down to the same thing. A fun equestrian event where fabulous horses and daring jockeys risk it all for the silver cup. It’s been many years since I’ve been to a Steeplechase (let’s just refer to it as that for economy’s sake. )
The now, unfortunately defunct, Rolling Rock Races, in Ligonier, Pa., was my first, and last race until now that is…
Meandering through the mountains of eastern Maryland horse country…
led us to the My Lady’s Manor Steeplechase, near Monkton. We were greeted by the melodious Bluegrass sounds of The Mayo Family Band.
Followed by one of my favorite events of the day…The Mini My Lady’s Manor Leadline Trot Race!
Division 1, open to riders who have not reached their 5th birthday. Division 2, not to have reached their 7th birthday. Ponies at the walk or trot only. Cantering will result in in disqualification!!! 🙂
The Mini Leadline led to the discovery of the Inky Dinky Saddle!
Unfortunately not made for adults! We’ll have to do something about that!
And the winners are..
On to The Maryland Hunt Cup!
he Maryland Hunt Cup was established in 1894 as a contest between two hunts, The Elkridge Fox Hunting Club and the Green Spring Fox Hunting Club, to determine the relative merits of the local hunting horses. Nowadays, there are no restrictions on where the horse and rider come from. Throughout its history, the Maryland Hunt Cup has been lauded as the world’s greatest timber race. Amateur riders racing over a 4 mile course with 22 jumps. This year, 2022, was the 125th running of the race.
Warming Up
The Hunt Cup Is Tailgate Heaven!
Fabulous spread featuring the finest of local cuisine, including…
Classic Smith Island Cake –Saveur
For the Cake Layers
- 3 cups (14 oz.) all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 2 cups (15 1/4 oz.) sugar
- 2 sticks unsalted butter, melted
- 5 large eggs
- 1 cup evaporated milk
- 2 tsp. vanilla extract
For the Chocolate Fudge Icing
- 2 2⁄3 cups (1 lb. 4 1/2 oz.) sugar
- 1 1⁄3 cups evaporated milk
- 6 oz. high-quality unsweetened chocolate, roughly chopped
- 10 tbsp. unsalted butter, melted
- 1 1⁄2 tsp. vanilla extract
Instructions
- Make the cakes: Heat the oven to 350°. Line two 9-inch round cake pans with parchment paper circles, and spray with nonstick baking spray. In a large bowl, whisk the flour with the baking powder and salt. In the bowl of a stand mixer fitted with a paddle, cream the sugar with the butter on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, until smooth. Reduce the mixer speed to low and add the dry ingredients, followed immediately by the milk, vanilla, and 1⁄2 cup water, and mix until the batter just comes together. Using a rubber spatula, stir the batter again until smooth.
- Pour 2⁄3 cup of the cake batter into each prepared cake pan and, using a small offset spatula, spread the cake batter evenly over the bottom of each pan. Bake the cakes, rotating the pans halfway through cooking, until lightly browned and cooked through, 12 to 14 minutes. Transfer the pans to a rack, let the cakes cool for 10 minutes, and then invert the cakes onto the rack and remove the parchment paper. Once the cake pans are cool, re-line with parchment paper and coat again with nonstick baking spray. Repeat baking with the remaining batter to make 10 thin cakes total and let them all cool completely.
- Make the fudge icing and assemble the cake: In a large copper or enameled cast-iron pan (these pans retain heat well, which helps prevent the icing from seizing), combine the sugar with the milk and place over medium-low heat, stirring until the sugar dissolves. Add the chocolate and butter and stir until the chocolate melts. Increase the heat to medium and cook, stirring occasionally, until the icing is thick and glossy and has the consistency of hot fudge sauce, about 15 minutes. Remove the pan from the heat and stir in the vanilla.
- Place 1 cake layer on a cake stand and, using a small offset spatula, spread with 1⁄4 cup of the warm icing. Repeat stacking and spreading with 8 more cake layers and 2 cups icing, leaving the last cake un-iced. Spread the remaining icing over the top and sides of the cake stack until smooth. (If the icing hardens in the pan while you’re icing the cake, rewarm it over low heat until it loosens before continuing.) Let the cake stand until the icing sets before serving. Store the cake, wrapped in plastic wrap, at room temperature for up to 3 days or in the refrigerator for 1 week.
A Little Competition Never Hurt Anyone
And The 2022 Winner is…Vintage Vinnie!
Vintage Vinnie beat his own record with a time of 8:15.
Special Thanks To Robert C. Chance 5th
