GOLDEN celebrations are always memorable. As I write, the country is gearing up for one of the most special celebrations in many years.

During all the celebrations, I am reminded of the fact that the Queen is head of the Commonwealth, which includes over a quarter of the world's population.

Its special strength lies in the combination of the diversity of its members and their shared inheritance in language, culture and the rule of law.

And, being part of such a unique association has inspired me to create three innovative recipes, especially for Hampshire Chronicle readers.

My recipe for a moist, dark and rich Golden Jubilee cake is based on ingredients grown in the 17 monarchies under HM Queen Elizabeth II.

Ingredients

(Countries of origin indicated in brackets)

450g of the following dried/crystallized fruit in any proportion: citrus peel, mango, papaya, pineapple and ginger (Bahamas, Grenada, St Christopher & Nevis)

125g dessicated coconut (Tuvulu & Solomon Islands)

60ml rum (Jamaican)

225g + 2 tbspn plain flour (Canada)

2 tspn mixed ground spice (St Vincent & the Grenadines, St Lucia)

1 tbspn honey (Australian)

1 tbspn molasses (Antigua & Barbuda)

200g brown sugar (Barbados)

200g soft butter (New Zealand)

50g sweet potato, (Papua New Guinea) boiled, peeled and mashed

1 ripe banana, (Belize) peeled and mashed

3 large eggs (British) whisked

Method

1 Grease and line a deep 20.5 cm cake tin with a removable base.

2 Chop the fruit, mix in the coconut and soak it in a bowl with the rum for 30 minutes.

3 Sift 225 grams flour and spices into a large bowl. Add the two tablespoons of flour to the soaked fruit.

4 Cream together the honey, molasses, sugar and butter. Add the sweet potato and banana. Gently fold in the eggs, flour and the fruit. Spoon it into the prepared tin and bake in a preheated oven at 150C (300F) Mark 2 for 2 hours or until firm to the touch. Cool in the tin. Decorate as desired.

Venika Kingsland