This recipe was in 1954 recipe book published by the Clayton (near Bradford) Methodist Church.  I was drawn to the following ingredient: ‘ … add tablespoons of rum, if liked ‘.  I do so like, so here’s the full recipe.

It makes, well, ‘a good old farmhouse cake’.

Ingredients

• 6 oz (170g) butter
• 6 oz (170g) demarara sugar
• 3 eggs
• 1lb (450g) currants
• 8 oz (225g) sultanas
• 4 oz (113g) blanched almonds
• 4 oz (113g) golden syrup
• 9 oz (255g) plain flour, mixed with 1 teaspoon baking powder
• 3 fl oz warm milk
• 4 tablespoons of rum, if liked.

Method

1. Beat the butter and sugar to a cream
2. Add 3 eggs, beating each one in separately with a little of the flour
3. Add the currants, sultanas and blanched almonds, stir well
4. Add the golden syrup and remaining flour and baking powder and stir all well together
5. Add the warm milk and rum, stir well
6. Transfer to a cake tin and bake in a slow oven (300F/140C/gas mark 2) for 3 – 4 hours

Source: See image below