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GUR CAKE (DUBLIN FRUIT SLICE)

Description:

Gur Cake is a traditional Dublin dessert, once sold in bakeries as a thrifty treat for school children. It’s made from stale bread or cake crumbs soaked and sweetened, then blended with dried fruit and warm spices, all baked between two layers of shortcrust pastry. It’s frugal, flavorful, and full of Irish character.


🕒 Preparation Time

30 minutes


🔥 Cooking Time

40–45 minutes


🍽️ Serving Size

Makes 12 slices

Ingredients

For the filling:

  • 250g (9 oz) stale bread or cake crumbs
  • 150ml (2/3 cup) strong tea or milk
  • 100g (1/2 cup) soft brown sugar
  • 150g (1 cup) mixed dried fruit (raisins, sultanas, currants)
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon golden syrup or honey
  • 1 tablespoon plain flour
  • 1 egg, beaten

For the pastry:

  • 250g (2 cups) plain flour
  • 125g (1/2 cup) cold butter, cubed
  • 2–3 tablespoons cold water
  • Pinch of salt

Instructions

  1. Preheat your oven to 180°C (350°F). Grease and line a 20cm x 30cm (8×12 inch) baking tin.
  2. Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add water gradually and bring the dough together. Chill while preparing the filling.
  3. Prepare the filling: Soak the breadcrumbs or cake in tea/milk until soft. Add sugar, dried fruit, spices, syrup, flour, and beaten egg. Mix well to form a thick paste.
  4. Roll out half the pastry and line the bottom of the baking tin. Spread the fruit mixture evenly over it.
  5. Roll out the remaining pastry and lay it over the filling. Press gently to seal the edges. Prick the top with a fork.
  6. Bake for 40–45 minutes until the top is golden brown. Allow to cool in the tin.
  7. Cut into squares or bars once fully cooled. Best enjoyed with a cup of tea!

Serving Suggestion

Gur Cake is traditionally served cold, cut into bars or squares. Perfect with a hot cup of tea or as a nostalgic afternoon treat.


Tips

  • Use whatever bread or cake scraps you have — the more mixed, the richer the flavor.
  • Let the filling rest before baking for deeper flavor absorption.
  • Store in an airtight container for up to 5 days.