Delightful Irish Gur Cake Squares

This classic Irish Gur Cake turns day-old bread and unused baked goodies into a wonderful sweet treat that's been keeping Irish families cozy for countless years. The mix of spicy fruit filling and crisp pastry makes a heartwarming dessert that shows how leftovers can turn into something truly amazing.

I came across this treat during my trip to Dublin when my buddy's grandma whipped up these squares every weekend to finish off the bread nobody ate that week. The idea stuck with me, and now it's what I always do when I find old bread or cake sitting around my kitchen.

Ingredients

• White bread without crusts: perfect for soaking up the tea and giving you just the right consistency
• Chilled black tea: adds moisture and gentle flavor without turning your filling mushy
• Shortcrust pastry sheets: form a tasty shell for your filling without any fuss
• Self raising flour: adds some lift to the filling and keeps it from getting too heavy
• Sultanas: bring a natural sweetness with juicy pops of flavor in every bite
• Golden syrup: adds that special caramel sweetness that brings everything together
• Mixed spice or separate spices: gives warmth and richness that works great with the sweet filling

Step-by-Step Instructions

Get Your Base Ready:

Take the crusts off your bread and rip it into a big bowl. Pour your cold black tea over it and mash everything with a fork. Keep working it until you've got a thick, porridge-like mix with no big chunks left. This makes the perfect foundation to soak up all those yummy sweet flavors.

Mix In Your Filling Stuff:

Add the self raising flour, sultanas, golden syrup and mixed spice to your bread mush. Mix it all up until everything's spread out nicely. Let it sit for 30 minutes so the flavors can blend together and the sultanas can soak up the tea moisture.

Set Up Your Pastry:

Heat your oven to 200°C/400°F. Put one sheet of thawed shortcrust pastry in a square baking tin, cutting it so it hangs over a bit. Push it gently into the corners so the base is even. Your pastry should be cool but flexible for best results.

Put It Together and Bake:

Spread your fruit mix evenly on the pastry base, making sure to get it into the corners. Cover with your second pastry sheet cut to fit and press the edges together. Poke holes across the top with a fork so steam can escape during baking. Bake for 45 minutes until your pastry turns golden and the filling sets firm.

Let It Rest and Serve:

Let your cake cool all the way in the tin before you take it out and cut it into squares. This waiting part really matters because it lets the filling set properly, so you can get nice clean slices. Sprinkle some icing sugar on top just before you serve it to make it look extra nice.

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My grandma always said the key to amazing Gur Cake was using tea that's been steeped for exactly 5 minutes and then left to cool all the way. She swore this made the best flavor base, and after making this recipe for years, I can't help but think she was spot on.

The Origin Story

Gur Cake started in Dublin, Ireland as bakeries' answer to using up unsold baked goods. The name "Gur" likely comes from "gurrier" - what folks called the cheeky Dublin lads who'd buy these cheap treats. Some places in Ireland and England call it "Chester Squares" instead. This practical, thrifty approach to baking shows how clever Irish cooks were during tough times.

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Perfect Substitutions

What's great about this recipe is how easily it works with whatever you've got lying around. Don't have white bread? Throw in leftover cake, muffins, scones, or even cookies instead. Brown or fruit tea can take the place of black tea, adding new flavor twists. Out of sultanas? Just toss in raisins, currants, chopped dates, or any dried fruit from your pantry. If you're short on golden syrup, honey or maple syrup will do the trick, though they'll change the taste a bit. Gur Cake is all about making do with what you have.

Serving Suggestions

Gur Cake tastes great by itself with just a sprinkle of powdered sugar, but it's even better when served a little warm with custard or vanilla ice cream. For an afternoon snack, try adding a spoonful of whipped cream or crème fraîche. During the holidays, I like to fancy it up with some orange glaze drizzled on top and bits of candied orange peel. These squares go really well with strong tea or coffee, since the bold drink balances out the cake's sweetness perfectly.

Storage Solutions

Gur Cake gets tastier after sitting for a day or two as all the flavors blend together. Keep it in a sealed container at room temp for up to 4 days, or stick it in the fridge for a week. Want to save it longer? These squares freeze really well. Wrap each piece in plastic wrap, then foil, and freeze for up to 3 months. Let them thaw on the counter for a few hours before eating, or pop them in the microwave for 20 seconds if you want that just-baked warmth.

Common Recipe Questions

→ What is Irish Gur Cake traditionally made of?

The classic Irish Gur Cake combines old bread or leftover cake soaked in black tea, mixed with juicy sultanas, sweet golden syrup, and warming spices, all baked within two layers of flaky shortcrust pastry.

→ Can I use a different dried fruit instead of sultanas?

Absolutely! Swap sultanas for raisins, currants, or chopped dried apricots to create your own unique flavor twist.

→ How should I store Irish Gur Cake?

Keep your cake fresh in a sealed container at room temp or pop it in the fridge for up to four days.

→ Can I double the recipe for a larger batch?

You can totally double up and bake in a bigger dish when you need extra servings for family get-togethers or parties.

→ What can I use as a topping for Gur Cake?

Try sprinkling powdered sugar on top, adding a sweet icing drizzle, or decorating with bright glace cherries and shredded coconut.

→ Is Irish Gur Cake served warm or cold?

You can enjoy Gur Cake either way! Warm it up in the microwave and pair with custard or ice cream for a fancy dessert feel.