Made with these products Rhodes Quality Products
Recipes Dessert
Pear and Chocolate Pound Cake

Dense and firm dessert cake, served on its own or with thick custard.


  • 315 ml (315 g) butter, softened
  • 315 g (1 ½ cups) brown sugar
  • 5 eggs
  • 750 ml (350 g ) cake flour, sifted
  • 15 ml (1 Tbsp) ground mixed spice
  • 1 x 410 g can Rhodes Quality Pear Halves in Syrup, drained
  • 100 g dark chocolate, roughly chopped
  • icing sugar for dusting


  1. Beat the butter and sugar in the bowl of an electric mixer until pale and creamy.
  2. Beat in the eggs one at a time.
  3. Beat in the flour and the mixed spice.
  4. Spoon half the cake mixture into a cake pan that has been sprayed with non-stick spray.
  5. Take half of the Rhodes Quality Pear halves and chop into quarters.
  6. Sprinkle the chopped pears and the chopped chocolate over the batter.
  7. Cover with the remaining cake batter and bake in an oven that has been preheated to 160°C for 20 minutes.
  8. Carefully remove the cake and push the remaining Rhodes Quality Pear Halves, sliced, into the top of the cake.
  9. Return to the oven to bake for a further 40 minutes, or until a wooden skewer inserted into the middle comes out clean.
  10. Remove the cake from the pan and cool until serving.
  11. Serve at room temperature or slightly warm with thick custard if desired.

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