Chester Cake
Makes: 8 servings
  • 10½ ounces stale white bread or cake
  • 1 cup cold Irish breakfast tea
  • 1 cup all-purpose flour, plus more for flouring
  • 1 tablespoon baking powder
  • ½ cup light brown sugar
  • 31/2 tablespoons unsalted butter, chilled and cubed, plus more for greasing
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • zest of 1 lemon
  • ⅓ cup plus 1 tablespoon golden syrup or dark corn syrup
  • 11/4 cups golden raisins
  • ⅔ cup milk
  • 1 large egg, beaten
  • 9 ounces pie dough, chilled
  • 31/2 tablespoons unsalted butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ¾ cup plus 2 tablespoons cream cheese (not low-fat)
  1. Preheat the oven to 375ºF. Grease a 12-inch square shallow baking pan with butter.
  2. In a food processor, blend the stale bread or cake until you get fine crumbs. Transfer to a mixing bowl and cover with the cold tea. Let soak while you prepare the other ingredients.
  3. Sift the flour and baking powder into a large mixing bowl and stir in the sugar. Using your fingertips, rub in the butter. Next, stir in the cinnamon, ginger, and lemon zest, followed by the syrup.
  4. Drain any excess tea from the bread or cake crumbs and squeeze dry using your hands or the back of a wooden spoon. Bit by bit, mix the crumbs into the flour mixture, followed by the golden raisins.
  5. Lastly, mix in the milk and beaten egg, then set aside.
  6. Remove the pie dough from the refrigerator and cut in half. On a lightly floured work surface, roll out one half of the dough to fit the prepared baking pan. Spoon the batter into the pastry shell and
  7. smooth it out evenly. Roll out the second half of the dough and cover the batter. Prick the top of the pastry with a knife, and bake in the oven for an hour.
  8. While the cake is baking, make the frosting: Using a handheld electric mixer, beat all the ingredients until light and fluffy.
  9. Once the cake is baked, remove from the oven and let cool completely in the pan, then spread the frosting on top. The cake will keep for up to 1 week in an airtight container.
Recipe by Bakepedia at