Traditional Irish Gur Cake Recipe

Traditional Irish Gur Cake is a nostalgic treat that combines rich, spiced fruit filling with a tender, crumbly pastry crust. This beloved dessert offers a delightful contrast of textures, from the soft, jammy center to the slightly crisp edges.

With a prep time of just 45 minutes and a bake time of 40 minutes, it’s surprisingly simple to create a taste of Ireland in your own kitchen. The warm aromas of cinnamon, nutmeg, and dried fruits will fill your home, promising a comforting and satisfying bite.

Each slice of Gur Cake is a celebration of rustic charm and hearty flavors, perfect with a cup of tea or coffee. The golden-brown crust gives way to a moist, fruity interior, making it an irresistible treat for any occasion.

Whether you’re revisiting childhood memories or trying it for the first time, this recipe delivers a cozy, homemade experience in under 1 hour and 25 minutes. It’s a timeless dessert that’s sure to become a favorite in your baking repertoire.

What You’ll Need for Traditional Irish Gur Cake

• 4¼ cups (10 ⅔ oz/303 g) fresh breadcrumbs (use day-old bread for best results)
• 1 cup (8 fl oz/240 ml) black tea (cooled, strong brew preferred)
• ¼ cup (1½ oz/35 g) self-raising flour (or substitute with all-purpose flour + ½ tsp baking powder)
• 1 cup (5 oz/142 g) raisins (soak in warm water for 10 minutes if too dry)
• 5 tablespoons golden syrup (or substitute with honey or maple syrup)
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ⅛ teaspoon cloves
• 1 recipe pie crust (store-bought or homemade)
• Egg wash (1 egg beaten with 1 tbsp milk or water)

How to Make Traditional Irish Gur Cake

1. Preheat the oven to 400°F (200°C). Butter and line an 8-inch (20-cm) square baking pan with parchment paper. Set aside.
2. In a large bowl, combine the breadcrumbs, tea, flour, raisins, golden syrup, cinnamon, nutmeg, ginger, and cloves. Mix well and set aside to soak for 20 minutes.
3. On a lightly floured surface, roll out half of the pie crust to ¼ inch thick. Trim to fit the bottom of the prepared pan.
4. Spread the breadcrumb filling evenly over the pastry in the pan.
5. Roll out the remaining pie crust, trim to a square, and place it on top of the filling. Press the edges to seal.
6. Using a fork, prick the top crust all over to allow steam to escape. Brush the surface generously with egg wash.
7. Bake for 45 minutes, or until the pastry is golden brown and crisp.
8. Let cool completely in the pan before cutting into 16 squares. Serve at room temperature. Store leftovers covered at room temperature for up to 3 days.

Perfect Pairings: Serving Suggestions

Traditional Irish Gur Cake is a delightful treat on its own, but it pairs wonderfully with a cup of strong black tea or a creamy latte. For a more indulgent experience, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also a great addition to a dessert platter alongside shortbread cookies or fruit tarts.

Storing and Reviving Your Gur Cake

Store your Gur Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it fresh longer, wrap individual squares in plastic wrap and freeze for up to 2 months. To reheat, pop a slice in the oven at 300°F (150°C) for 5-10 minutes to restore its crispness.

Time-Saving Tips for Busy Bakers

To save time, use store-bought pie crust instead of making your own. You can also prepare the breadcrumb filling the night before and let it soak in the fridge overnight. This way, you’ll only need to assemble and bake the cake the next day.

Recipe Variations to Try

Feel free to experiment with the filling! Swap raisins for dried cranberries or chopped apricots, or add a handful of chopped nuts for extra crunch. For a richer flavor, replace the golden syrup with honey or maple syrup. You can also adjust the spices to suit your taste—try adding a pinch of cardamom for a unique twist.

Essential Equipment for Success

An 8-inch (20-cm) square baking pan is ideal for this recipe, but a round cake tin will work too. Make sure to have a rolling pin handy for the pastry, and a pastry brush for the egg wash. A fork is essential for pricking the top crust to allow steam to escape during baking.