2 layers (1 package mix) white cake
1 pt. fig preserves
1 pt. red currant or red raspberry preserves
2 jars sterilized whipping cream
1 pkg. crystalized ginger root coloring

Bake and cool the cake mix. With a long slicing knife shave the round top off one layer and then split both layers. You will now have four layers, 3 of them perfectly flat. Cover one layer with half the fig preserves, put second layer in place and spread on half the currant preserves. Put on the third layer and remaining fig preserves, then the last layer the other half of the currant. Chop the ginger root very fine. Whip the cream very stiff. Mix in the chopped ginger and divide the cream into three equal parts. Leave one white, add 3 drops red coloring to one portion, 3 drops green or 4 to 5 drops yellow to the last lot of cream, cover the top and sides of the stacked up cake with the cream in dabs and swirls. To serve, cut the cake three times through each way. This gives sixteen small servings. Tip them sideways onto small plates.

If fig preserves cannot be found, a quick substitute can be made of 2 cans Kodoka figs drained and 2 cups sugar, put through the blender and cooked in the Oven until thick enough to spread. Or use apricot preserves. Jelly does not work out right.