Gur Cake
An old Dublin favorite, now enjoying a new lease on life

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Gur Cake

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Ingredients

Adjust Servings:
For the cake filling
8 slices stale bread or cake If cake, remove frosting
.66 cup All-purpose flour 75g
2 teaspoons Apple pie spice
1 teaspoon Baking powder
.5 cup + 3 tablespoons Granulated sugar 115g
.75 cup Currants 175g
.25 cup, melted Butter 50g
1 lightly beaten Large eggs
1.5 cup Strong tea 250ml
For the pastry
2 cups All-purpose flour 250g / 9 ounces
.5 cup Butter 100g / 3.5 ounces
.5 teaspoon Salt

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A thrifty treat, once the Dublin street kids' favorite bakery snack

  • 1 h 20 min
  • Serves 4
  • Easy

Ingredients

  • For the cake filling

  • For the pastry

Directions

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Invented by Dublin bakers at the turn of the 20th century, gur cake was a way to use up unsold day-old bread or cake and still make some money from it. It quickly became available all over Ireland, and can still be found here and there under other names: “Chester cake” in the Cork area, “gudge cake” or “donkey gudge” in Waterford, even “plum duff” in Westmeath. Some big-city bakeries have carried it for a good while, but more are featuring it now that gur cake’s  recently been rediscovered as part of the reawakened interest in regional Irish foods.

Gur cake is a great way to conserve and recycle your leftover baked goods into something unexpectedly tasty.

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Steps

1
Done

To make the shortcrust pastry

Mix together the plain flour, salt and butter in a large mixing bowl. Using fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.

2
Done

Mix in 2-3 tablespoons cold water and knead the mixture lightly to form a firm dough. Wrap the dough in plastic wrap / clingfilm and chill in the refrigerator for 30 minutes.

3
Done

Preheat the oven

Preheat the oven to 190C / 375F / gas mark 5 and flour a square baking tin / baking pan.

4
Done

To make the cake filling

Remove the crusts from the bread and make the remainder into crumbs. If using cake, make that into crumbs. Put the crumbs into a mixing bowl with the flour, salt, baking powder, mixed (apple pie) spice, sugar and dried fruit. Mix well to combine.

5
Done

Add the butter and egg to the dry ingredients with enough milk to make a fairly stiff, spreadable mixture.

6
Done

Assembling the cake

Roll out the pastry, and using the baking pan / tin as a guide, cut out one piece of pastry to make the lid. Use the rest, re-rolled as necessary, to line the base of the pan/tin. Spread the pastry with the mixture: then cover with the pastry lid.

7
Done

Make diagonal slashes across the top. Bake in the oven for 50-60 minutes, until golden.

Sprinkle with sugar and leave to cool in the tin. Cut into squares.

8
Done

To serve

Serve warm or cold, as you prefer.

IrishDessertLady

I write for a living. But food is one of my favorite hobbies... learning about it, cooking it, eating it!

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