Bite with Belkys: Pumpkin Shortcake from Ice Box Cafe

The Chef: Robert Siegmann

The Dish: Pumpkin Shortcake

The Restaurant: Ice Box Cafe

Ingredients for Pumpkin Shortcake:

• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all purpose flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• ½ tsp. ground ginger
• 1 tsp. baking powder
• ½ tsp. salt
• 2 cups pumpkin puree

Preparation for Pumpkin Shortcake:

- Combine sugar, vegetable oil and eggs in a large mixing bowl and mix well.

- Sift dry ingredients into a separate bowl and stir into oil mixture, beating well. Then stir in pumpkin puree.

- Pour batter into two greased and floured 8-inch round cake pans.

- Bake at 350 degrees for 35-40 minutes. Turn out onto racks to cool.

- Cover each layer with butterscotch and finish frosting with whipped cream

Butterscotch Ingredients:

• 2 oz. butter
• 4 oz. brown sugar
• ½ cup heavy cream

Preparation for Butterscotch:

- Combine all ingredients in a non-reactive pan.

- Place over medium heat and bring to boil.

- Continue to boil until all sugar has dissolved.

- Remove from heat and empty out into plastic container. Allow butterscotch to cool before using it.

To Assemble Shortcake:

Level off a layer of the pumpkin cake using a serrated knife. Cover with caramel and then with whipped cream. Repeat this process with second layer. Allow layers to sit for up to one hour in the refrigerator before stacking.

Belkys Nerey: "At Ice Box Cafe they make the butterscotch topping from scratch -- but you can just use the ready made kind they sell at the market. Chef Robert says you can also substitute with honey, cranberry sauce or even dulce de leche."

FOR MORE INFORMATION:

Ice Box Cafe
1657 Michigan Avenue
Miami Beach, FL 33139
305-538-8448
www.iceboxcafe.com