The great 19th-century novelist would have breakfasted on pound cake and tea. At the time, pound cake was made without a raising agent, so this is moist and dense. Hers would have been made with a pound of each ingredient; this version is a more manageable size.
Beat together 250g caster sugar and 250g butter until pale and creamy. Lightly beat together 250g eggs (four medium), then add to the butter mixture in quarters, beating thoroughly after each addition. Sift 250g flour twice, then add to the bowl and fold into the butter and eggs, stopping as soon as combined, keeping as much air in the mixture as possible. Grease and line a 500g loaf tin. Pour in the batter and cook at 175C for 60-70 minutes, until risen, dark golden and a skewer comes out clean. Cool in the tin for 30 minutes, then turn out on to a rack.
