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Gur Cake
Pastry:
2 C flour
6 TBS butter or margarine, diced
8 TBS cold water
Pinch of salt
12 slices white bread
1 C black tea, brewed
1/2 C light brown sugar
1 C mixed dried fruit, raisins/sultanas
2-1/2 tsp. mixed spice or cinnamon
Milk
Powdered sugar
Pastry: In a large bowl, combine flour and salt. Blend in the diced butter; bind mixture together with cold water. Divide pastry in half; wrap one of the halves in plastic wrap and refrigerate for later use. On a floured surface, thinly roll out remaining pastry and line the bottom of a greased rectangular cake pan (11x7x1-1/2-inch). Refrigerate while preparing the filling.
Filling: Pour brewed black tea into a bowl. Soak bread slices in tea, mashing with a fork until smooth. Stir in sugar, dried fruit and mixed spice; set aside for one or two hours to allow fruit to expand.
Assembly: Remove pastry-lined cake pan and remaining pastry half from refrigerator. Spread filling onto the pastry base. Roll out remaining pastry; place over filling. Gently prick pastry top with a fork. Press down and brush top with a little cold milk. Bake at 400-degrees F for about thirty minutes, or until pastry crust is golden brown in color. Remove cake from oven and place on a cooling rack; allow to cool completely in the cake pan. Sprinkle top with powdered sugar. When ready to serve, cut into slices or squares.
Note: Gur Cake (aka "Chester" cake, fruit slice or "gutter cake") was developed by Irish bakers during the 1930s to make use of leftover bread.
*Gur Cake image (C) RWX (2013). Used under Wikipedia Creative Commons Attribution-Share Alike, a freely licensed media file repository.
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