1. 酒漬果乾果仁以網篩過濾瀝乾。Drain the Rum soaked dried fruits and nuts before adding in cake batter. 2. 用橡膠刮刀打散軟化的奶油至乳霜狀，加入砂糖，混合均勻。Using Rubber spatula to beat the soft butter and sugar until its smooth. 3. 加入肉桂粉和杏仁粉，攪拌混合至粉粒消失。Pour in ground cinnamon and almond flour, stir until incorporated.
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