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Gur Cake

60 mins Cook
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This classic Irish slice gets a delicious upgrade using our plump and sweet Gourmet dried fruits. Traditionally made as a clever way to use up leftovers, Gur Cake is now a cherished treat in its own right—rich with spiced fruit filling, sandwiched between soft layers of pastry. It’s dense, comforting, and packed with old-school charm. Perfect with a cup of tea, this recipe brings a bit of Dublin’s past into your kitchen.

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Gur Cake

Gur Cake

agnesgempackfoods-ie
prep time
25 mins
cooking time
60 mins
servings
12-16
total time
1h 25mins

Equipment

  • Weighing scales

  • Mini food processor

  • Knife/ scissors

  • Measuring spoon tsp

  • Wooden spoon

  • 2 Small bowls

  • 1 Large bowl

  • Spatula

  • 7 or 8 inch square cake tin

  • Parchment paper and a little knob of butter

Ingredients

  • For the Pastry:

  • 170 g Gem Plain Flour

  • 170 g butter

  • 70 ml very cold water

  • For the filling:

  • 200 g Gem Gourmet Raisins

  • 200 g Gem Gourmet Sultanas

  • 100 g Gem Gourmet Diced Apricots

  • 100 g breadcrumbs

  • 250 m milk

  • 50 gm Gem Self Raising Flour

  • 1 tsp Gem Baking powder

  • 1.5 tsp all spice or mixed spice

  • 75 g Gem Soft Dark Brown Sugar

  • 50 g very soft butter

  • 1 egg

  • 1 tsp each vanilla extract, and lemon extract

Instructions

1
Preheat the oven to 180° C fan.
2
Make the pastry first. Blitz cold butter with the flour and then once it is crumbed add the water and continue to blitz until just combined. Place in a small bowl and put into the fridge.
3
Assemble the filling by adding the fruits, breadcrumbs and milk to the large bowl. use the wooden spoon to mix these together then set aside for ten minutes.
4
While waiting use the piece of parchment and butter to fully grease the baking tin. Use a little flour on top and tip out the excess.
5
Take out the pastry and roll out half. Place into the base of the baking tin.
6
Now add the rest of your ingredients to the bread, fruit and milk mix. Add the flour, baking powder, butter, sugar, egg, spice and extracts. Mix well with the wooden spoon.
7
Pour the mix over the pastry base.
8
Roll out the second half of the pastry and cover the mix fully with it.
9
Bake for an hour. Leave to cool in the tin. It should release easily once cool.
10
Cut into slices and serve.

Notes

Can be stored for up to four days in an airtight container in parchment. It freezes well either.
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