This is a recipe I found in the older of my mother's cookbooks. It will be the book she used prior to 1970. I have no idea when the recipe would have been published in the NZ Women's Weekly.
I tried making this according to the recipe but had to adjust it. I assumed a breakfast cup would be a 250ml cup (mum used to use an old coffee mug for her cup measure). I used ¾cup of sugar for the small cup. I didn't have any golden syrup in the cupboard and used runny grapefruit marmalade instead. There was the risk that it wouldn't have been sweet enough, but it doesn't seem to be a problem.
Baking is was a problem. I used a smaller oven and had the pan of water beside the loaf. I tested the loaf at 50 minutes and it wasn't cooked. At the one hour mark, when I was due to take the pan of water out I found the cake was slightly overcooked.