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This humble Irish Gur Cake transforms stale bread and leftover baked goods into a delicious teatime treat that has been warming Irish homes for generations. The contrast between the spiced fruit filling and flaky pastry creates a comforting dessert that proves leftovers can become something truly special.
I discovered this recipe during a visit to Dublin where my friend's grandmother made these squares every Sunday to use up the week's leftover bread. The tradition stuck with me, and now it's my go-to solution whenever I find stale bread or cake in my kitchen.
Ingredients
- White bread with crusts removed: ideal for absorbing the tea and creating the perfect texture
- Cold black tea: provides moisture and subtle flavor without making the filling soggy
- Shortcrust pastry sheets: create the perfect casing for the filling with minimal effort
- Self raising flour: helps give the filling some structure and prevent it becoming too dense
- Sultanas: add natural sweetness and their plumpness creates juicy bursts of flavor
- Golden syrup: brings a distinctive caramel sweetness that ties all the flavors together
- Mixed spice or individual spices: adds warmth and depth to complement the sweet filling
Step-by-Step Instructions
- Prepare the Base Mixture:
- Remove crusts from bread and tear roughly into a large bowl. Pour over the cold black tea and use a fork to break down the bread completely. Work the mixture until it becomes a stiff porridge like consistency with no large pieces remaining. This creates the perfect base for absorbing all the sweet flavors.
- Add the Filling Ingredients:
- Incorporate the self raising flour, sultanas, golden syrup and mixed spice into the bread mixture. Stir thoroughly until everything is evenly distributed throughout the mixture. Allow this to rest for 30 minutes so the flavors can meld and the sultanas can plump up in the moisture from the tea.
- Prepare the Pastry Case:
- Preheat your oven to 200°C/400°F. Line a square baking tin with one sheet of thawed shortcrust pastry, carefully cutting it to fit with slight overhang. Press gently into the corners for an even base. The pastry should be cold but pliable for best results.
- Assemble and Bake:
- Spread the fruit filling evenly across the pastry base, making sure to reach the corners. Cover with the second sheet of pastry cut to size and press the edges to seal. Use a fork to prick holes across the surface to allow steam to escape during baking. Bake for 45 minutes until the pastry is golden and the filling is set.
- Cool and Serve:
- Allow the cake to cool completely in the tin before removing and cutting into squares. This resting period is crucial as it allows the filling to set properly, making it easier to slice cleanly. Dust with icing sugar just before serving for an attractive finish.
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My grandmother always claimed the secret to a perfect Gur Cake was using tea that had been brewed for exactly 5 minutes and then allowed to cool completely. She insisted this created the perfect flavor base, and after years of making this recipe, I have to agree she was right.
The Origin Story
Gur Cake originated in Dublin, Ireland as a way for bakeries to use up unsold cakes and breads. The name "Gur" is thought to come from the slang term "gurrier" which referred to young mischievous Dublin boys who would buy these inexpensive treats. The alternative name "Chester Squares" became popular in some areas of Ireland and England. This practical, waste reducing approach to baking reflects the resourcefulness of Irish cooking traditions during leaner times.
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Perfect Substitutions
This recipe shines in its flexibility to adapt to whatever you have on hand. Instead of white bread, you can use leftover cake, muffins, scones, or even cookies. Brown or fruit tea works beautifully in place of black tea, adding different flavor notes. No sultanas? Substitute raisins, currants, chopped dates, or any dried fruit you have available. Honey or maple syrup can replace golden syrup in a pinch, though the flavor profile will shift slightly. The beauty of Gur Cake is that it celebrates improvisation.
Serving Suggestions
While delicious on its own with a dusting of powdered sugar, Gur Cake reaches new heights when served slightly warm with custard or vanilla ice cream. For afternoon tea, add a dollop of whipped cream or crème fraîche. During the holiday season, I like to dress it up with a drizzle of orange glaze and some candied orange peel. The squares also pair wonderfully with strong tea or coffee, as the robust beverage cuts through the sweetness of the cake perfectly.
Storage Solutions
Gur Cake improves with age over the first day or two as the flavors meld together. Store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week. For longer storage, these squares freeze exceptionally well. Wrap individual portions in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature for a few hours before serving, or microwave for 20 seconds for that freshly baked warmth.
Frequently Asked Questions
- → What is Irish Gur Cake traditionally made of?
Irish Gur Cake is traditionally made using stale bread or leftover cake, soaked in black tea and mixed with sultanas, golden syrup, and spices, then baked between layers of shortcrust pastry.
- → Can I use a different dried fruit instead of sultanas?
Yes, you can substitute sultanas with raisins, currants, or even chopped dried apricots for a slightly different flavor profile.
- → How should I store Irish Gur Cake?
Store the cake in an airtight container at room temperature or in the fridge for up to three to four days.
- → Can I double the recipe for a larger batch?
Yes, you can double the recipe and bake it in a larger dish to make more servings for gatherings or special occasions.
- → What can I use as a topping for Gur Cake?
You can dust it with powdered icing sugar, drizzle frosting, or add glace cherries and desiccated coconut for garnish.
- → Is Irish Gur Cake served warm or cold?
Irish Gur Cake can be served warm or cold. Heating it in the microwave and serving with custard or ice cream makes it an excellent dessert option.