Sharon fruit slices

    30 min

    Sharon fruit are also known as persimmons. They are used to flavour and colour these delicious cake slices. You can also use this recipe to make cupcakes, if you prefer. Serve as a snack or with a cup of tea or coffee.

    60 people made this

    Serves: 12 

    • 225g sharon fruit pulp
    • 1 teaspoon bicarbonate of soda
    • 1 egg, beaten
    • 200g caster sugar
    • 120ml vegetable oil
    • 175g raisins
    • 200g plain flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 110g walnuts, chopped
    • Topping
    • 120g icing sugar
    • 2 tablespoons lemon juice

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 25x38cm or similar sized swiss roll tin.
    2. In a small bowl, stir together sharon fruit pulp and bicarbonate of soda; set aside. In a separate bowl, mix together egg, caster sugar, vegetable oil and raisins.
    3. In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir sharon fruit mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread mixture into prepared tin.
    4. Bake in preheated oven for 20 minutes. Meanwhile, combine icing sugar and lemon juice. Stir until sugar is dissolved. Remove cake from oven and spread with glaze. Cool and cut into slices.

    Sharon fruit pulp

    To make sharon fruit pulp, simmer the sharon fruit for 5-10 minutes in a heavy-based saucepan with a lid over low heat. Stir the mixture often, adding just enough fruit juice to prevent burning. Cool the mixture, then process in a food processor until pureed. You will get one part pulp from two parts whole sharon fruit.

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    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    Very easy to prepare - my 3 yr old helped mix it all together. Delicious and very moist cake, didn't last long. I replaced the cloves with a teaspoon of mixed spice and the walnuts with flaked almonds.  -  02 Feb 2012


    The bars are great: moist, chewy and good. Here are the changes I recommend: melted butter, not oil; using more persimmon, 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon, 3/4 t. fresh grated nutmeg, and no cloves.  -  28 Nov 2001  (Review from Allrecipes US | Canada)


    Great recipe! I followed one reviewer's suggestion of adding an extra persimmon, skipping the cloves and using butter instead of oil. (I made an additional modification and mixed in 1 tsp of pure vanilla extract with the beaten egg and sugar). The bars were super moist and tasty...almost like indulging in a delicious carrot cake. I topped mine with cream cheese frosting and they were FANTASTIC. Note: with my version, the bars weren't ready until 40-45 minutes (about twice as long as the original 20 minutes called out in the recipe)...still very much worth the wait !  -  11 Jan 2009  (Review from Allrecipes US | Canada)