We have Gur Cake at the Gorey Creative Craft Fair, 5th July. To a young Dublin jackeen, going on the gur meant mitching from, skiving off, or taking an unathorizied day off, school. A wise (gurrier) would have acquired the price of a piece of gur cake to sustain him. Gur cake is, of course, an invention of commercial bakeries to use up unsold cakes and breads-by its very nature the taste and texture changed from day to day. Lefovers are mixed up, with a little extra dried fruit and enough water to bind the lot into a moist gunge (indeed, the Cork version was often called donkeys gunge), sandwiched between 2 layers of robust pastry, baked and then cut into good sized chunks. This concoction, always the cheaped item on sale in the bakery shop, was much beloved of Dublin gurriers, especially when hot and steaming from the oven. Gur cake is still on sale in the city of Dublin, especially in the Liberties. Elsewhere, much the same cake goes by the grand titile of fruit slice. If you are thrifty and into recycling you might like to try this domestic version. Its good made with tired Christmas cake or pudding, with boiled fruit cake, brack, sponge cake and bread. Obviously, the more bread in the mixture the more dried fruit you need to add.
Posted on: Fri, 04 Jul 2014 22:12:52 +0000
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