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Irish Gur Cake: A Taste of Old Dublin
There are some recipes that feel like stepping back in time — and Gur Cake is one of them. In a recent video, Irish baker Chris shows how to make this classic Dublin treat, a pastry known in different regions as “gore cake,” “chest cake,” or even “flies’ graveyard.” Despite the playful nicknames, Gur Cake has long been a favourite in Dublin bakeries, remembered for its warm spices, sweet filling, and simple, comforting charm.
A Slice of Dublin Tradition
Gur Cake is built around the idea of never wasting anything. The filling starts with stale bread soaked in cold tea, allowing it to soften and take on rich flavour. Chris then adds raisins and sultanas — with a splash of rum if you like an extra kick — and lets them plump up before they’re mixed into the base.
This method of reusing leftover bread has always been part of what makes the recipe so rooted in Dublin life. It’s thrifty, homely, and full of personality.
The Shortcrust Pastry
Chris prepares a simple shortcrust pastry to form the top and bottom of the cake. The pastry is rolled and placed into the tin, ready to hold the dense, spiced filling. Another layer is rolled for the top, giving the cake its signature sandwich style.
Building the Filling
Once the soaked bread and fruit are ready, Chris mixes in sugar, treacle, an egg, flour, and a generous amount of spices — cinnamon, ginger, nutmeg, and mixed spice. This combination gives Gur Cake its unmistakable flavour: warm, rich, and deeply nostalgic.
The mixture is spread over the pastry base before being sealed with the pastry lid. Chris pricks the top with a fork to let steam escape, keeping the bake even.
Into the Oven
The cake bakes for one hour. When it comes out, Chris dusts the top with caster sugar and lets it cool completely. Gur Cake is meant to be cut into squares once fully cooled — that’s when the flavours settle and the texture firms up just right.
Why It Still Matters
Gur Cake is more than a recipe. It’s a taste of old Dublin — a reminder of simple ingredients, practical cooking, and warm family kitchens. Many Irish people grew up eating it from local bakeries. For others, it’s a new discovery that connects them to the city’s past.
Whether you’re trying it for the first time or reliving an old memory, this classic bake remains one of Dublin’s most comforting creations.
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Psst, How About Some Mince Pies?
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