Gur cake

• Prep Time: 25 minutes (plus soaking time for fruit)

• Cook Time: 40–45 minutes

• Total Time: 1 hour 10 minutes

• Yield: 12 generous slices

• Skill Level: Easy to Intermediate

• Intensity: Moderate

• Cuisine: Irish

• Dish Type: Dessert, Snack, Pastry

Ingredients

For the Pastry:

• 2 1/2 cups (300g) all-purpose flour

• 1/2 tsp salt

• 1 tbsp sugar (optional)

• 1 cup (225g) cold butter, cubed

• 5–6 tbsp cold water

Shortcut Option: Use store-bought shortcrust pastry if short on time.

For the Fruit Filling:

• 3 cups stale bread (white or brown), crusts removed and cubed

• 3/4 cup boiling water (to soak bread)

• 1 cup mixed dried fruit (raisins, sultanas, currants)

• 1/4 cup brown sugar

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1 tsp vanilla extract

• Zest of 1 orange (optional, but recommended)

• 1 egg, beaten

Instructions

Step 1: Prepare the Bread and Fruit Mixture

1. Place the cubed stale bread in a large bowl.

2. Pour boiling water over it and allow it to soak for 10–15 minutes until soft.

3. While bread is soaking, preheat your oven to 375°F (190°C).

4. Drain off any excess water, then mash the bread with a fork until pulpy.

5. Add the dried fruit, brown sugar, spices, orange zest, and vanilla extract. Mix thoroughly.

6. Add the beaten egg and stir to combine into a thick, sticky filling.

Tip: Let the filling rest for 10 minutes to allow flavors to meld.

Step 2: Make the Pastry

1. In a large mixing bowl, combine flour, salt, and sugar.

2. Rub in cold butter using fingertips or a pastry cutter until it resembles breadcrumbs.

3. Gradually add cold water, mixing until a dough forms.

4. Divide into two portions, wrap in cling film, and chill in the fridge for 20 minutes.

Shortcut: If using store-bought pastry, thaw and roll out as per packet instructions.

Step 3: Assemble the Gur Cake

1. Roll out one half of the pastry into a rectangle to fit a greased or parchment-lined 9×9-inch (or similar) baking tin.

2. Place the pastry in the bottom of the tin. Trim edges.

3. Spoon in the fruit filling and spread evenly.

4. Roll out the second pastry portion and place it on top. Seal edges by pinching or pressing with a fork.

5. Prick the top layer with a fork to allow steam to escape.

Step 4: Bake

1. Bake in the center of the oven for 40–45 minutes, or until golden brown.

2. Let cool in the tin for 15–20 minutes, then transfer to a wire rack to cool completely.

Step 5: Slice and Serve

Cut into squares or rectangles once fully cooled. Traditionally, it’s served plain, but a dusting of powdered sugar adds a modern touch.

Serving Suggestions

• Warm with tea: Best enjoyed with a cup of strong black tea.

• Lunchbox treat: Wrap in parchment for a nostalgic school-style snack.

• Dessert: Serve with a dollop of whipped cream or custard.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.

• Fridge: Lasts up to 7 days, but may dry out slightly.

• Freezer: Wrap individual slices and freeze for up to 2 months. Thaw at room temperature.

Nutritional Information (Per Slice – Approximate)

Note: Nutrition may vary depending on the bread, fruit, and pastry used.