Chester Cake

A dense, fruity and rich layer sandwiched between buttery shortcrust pastry, Chester Cake is an old fashioned recipe that turns leftover bakery goods into something special.

What is Chester Cake?

Also known as Chester Slice, Chester Squares and Gur Cake, Chester Cake is hard to come across these days, but was a favourite in Aussie bakeries in the past and traces back to England and Ireland.

I first came across this slice recipe in the “Pilot Recipe Book containing 100 Trade Recipes of Proved Merit” which was published by Marrickville Margarine Pty Limited in 1937.

I inherited this recipe book from one of my lovely neighbours from my Sydney days, Joyce. Joyce was a wonderful cook, who sent over amazing goodies every Christmas time. Her family owned a bakery in Sydney and this seems to be a book from that era.

My mum also remembers Chester Cake from her years working in bakeries, and recalls it being made from day old fruit buns, bread, hot cross buns and the like – and also being hugely popular.

Recipe for Chester Cake

This recipe has been on my to-do list for a while, and I was prompted to finally cook it up after receiving a special request for this recipe from a reader with fond memories of her nan making this recipe.

There are so many versions of this recipe, which isn’t surprising given that it’s traditionally made from leftovers.

In creating the recipe here, I’ve used the Pilot Recipe Book along with another recipe that my Aunty Judy found in her collection of recipe clippings.

Ingredients for Chester Cake

To make the pastry you’ll need:

• butter
• caster sugar (superfine sugar)
• egg
• vanilla extract
• plain flour
• baking powder
• lemon juice.

For the filling, you’ll need:

• stale bread
• treacle
• currants
• sultanas
• mixed spice
• cinnamon
• milk.

Ingredient quantities can be found in the recipe card at the end of this post.

Substitutions: This slice can also made with leftover fruit buns, fruit cake, hot cross buns and the like rather than bread. If substituting, just dial down the amount of additional fruit and spices you add to the filling depending on how fruity/spicy the items are you are using.

Making Chester Cake

Start by pre-heating the oven to moderate (180 degrees celsius).

Step 1: Making the pastry

Beat together the butter, sugar, egg yolk and vanilla until the mixture is light and creamy.

Sift the flour and baking powder together and stir through creamed mixture until combined. Do no overmix – just enough to combine.

Add enough of the lemon juice to make a firm dough. Start with 2 tablespoons and gradually add the third if necessary.

Divide the dough into halves, wrap in plastic food wrap and place in fridge for 15 minutes.

Don’t skip the refrigeration step. It makes handling the pastry a lot easier.

Step 2: Make the filling

Soak the bread in milk for 5 minutes. I included the crusts, but you could remove them if preferred – it’s really just a personal choice.

Then, squeeze excess moisture from the bread and place it into a mixing bowl.

Soak sultanas and currants in water for 5 minutes and then drain.

Add the remaining filling ingredients and blend together or squeeze mixture together with your hands.

Step 3: Assembling the slice

Roll out one half of the pastry in between sheets of baking paper to roughly the shape of the slice tin.

Trim pastry until it fits snugly in the bottom of the slice tin, leaving the bottom layer of baking paper.

Spoon the filling into the slice tin on top of pastry layer and use a spatula to ensure it forms an even layer.

Roll out the second half of the pastry in between sheets of baking paper to roughly the shape of the slice tin. Trim pastry until it fits snugly over the top of the filling in the slice tin, removing both layers of baking paper.

Whisk egg white together with a little water. Brush lightly over pastry and then sprinkle with additional sugar and prick with a fork.

Step 4: Let’s bake

Place the slice in the pre-heated oven and bake for 45 minutes or until golden brown.

Allow to cool for 20 minutes in tin before removing and allowing to cool on a cooling rack.

When cool, cut into squares.

Enjoying Chester Slice

When my Mum shared a few slices of this with an elderly English friend, she loved it – and enjoyed it served warm with custard. This seems the perfect way to enjoy Chester Cake, though it’s also perfect served cold on its own or with ice cream.

Your Chester Cake should last a few days, and you can store in or out of the fridge.

Variation ideas

So many people have fond memories of their nan or mum making this slice. Given it’s often made from leftovers, there are endless variations.

When I shared this recipe on Facebook, one reader, Catherine Jane, recalled her mum making this slice using stale fruit cake and topping it with pink icing and coconut. Lovely!

If you remember something special about how your loved one made this slice, I’d love to hear about it below in the comments.

Want more old fashioned recipes?

If you love this recipe, you might also enjoy my recipes for Apple Amber, Sultana Cake, Coconut Cake, and Golden Syrup Dumplings.

You can also browse the entire collection of slice recipes here.