Gur Cake is a Dublin thing. It is made of leftover bread, tea and spices sandwiched between pastry. This recipe is one that has evolved from a lot of different recipes over the years but is the one that is popular in my house.
You need about.
1 pint of strong tea.
12 slices bread.
Don't bother removing the crust. Tear the bread into bits and place in a large bowl. Pour on most of the tea and mash until you have a sloppy smooth mess of dropping consistence.
Leave to steep for an hour or so.
Preheat oven 180 fan
100g brown sugar.
300g mixed dried fruit.
3 tsp mixed spice.
340g plain flour.
Rub the butter into the flour until it resembles bread crumbs.
Add enough water to bring together to form a soft dough.
Grease a Swiss roll tin well.
cut the pastry in half and roll out . Line the bottom of the tin with pastry.
Pour in your bread and fruit mix. level off.
Roll out the rest of the pastry and place on top.
Press it down lightly. Brush with a milk and sprinkle with some caster sugar.
Bake for 40 minutes until golden brown.
Leave in the tray to cool.
Cut into 16 squares.
Enjoy with a cuppa.