沖繩泡盛乾果蛋糕
Awamori Dried Fruit Cake

將乾果放在泡盛中浸約半日。(最少要浸1小時或以上)

在碗中放入已常溫的牛油和沖繩黑糖粉拌勻，再加入蛋液，用攪拌器拌勻。

將乾果和沖繩泡盛倒入②的混合物中拌勻，再將已過篩的小麥粉和泡打粉拌勻。

在蛋糕模的底部鋪上牛油紙，再倒入③的蛋糕糊。輕輕敲蛋糕模數下，去除蛋糕糊的空氣。

把蛋糕糊放入已預熱成180℃的焗爐中焗40-45分鐘

取出蛋糕後，在蛋糕上撒上已弄碎的核桃。

Soak the dry fruits in Awamori for about half a day (1 hour at the least).

Put the room temperature butter and brown sugar powder in a bowl, and mix thoroughly until the color changes, then add the beaten egg and mix with a mixer.

After mixing well, add the dried fruit and mix. Shift in the flour and baking powder and mix.

Place a piece of parchment paper in the pound cake mold, pore ② in, and release the air by tapping the cake on the counter a few times.

Bake the cake in the oven, which is preheated at 180℃, for about 40-45 minutes.

Decorate the top of the cake with the crushed walnuts.