Pineapple-Chocolate Fleck Cake

• 1 (20 oz.) can crushed pineapple
• 2 c. sifted all-purpose flour
• 1 c. sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 (4 oz.) pkg. sweet cooking chocolate, coarsely chopped
• 1 c. chopped pecans
• 1/2 c. coarsely chopped raisins
• 2 eggs, slightly beaten
• 1/3 c. butter, melted

1. Combine flour, sugar, baking soda, salt, cinnamon and nutmeg in a bowl. Stir in chocolate, nuts and raisins. Add slightly beaten eggs, melted butter and crushed pineapple.
2. Mix just to moisten flour.
3. Pour into a 9-inch tube pan which has been greased and then lined on the bottom with waxed paper. Bake at 350u0b0 for about 1 hour and 10 minutes or until cake tester inserted in center comes out clean.
4. Cool cake in pan 15 minutes, then remove from pan and finish cooling on rack. For easier slicing and mellowing of flavors, store cake overnight wrapped in wax paper, plastic wrap or aluminum foil.

pineapple, flour, sugar, salt, baking soda, cinnamon, nutmeg, sweet cooking chocolate, pecans, raisins, eggs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=871974 (may not work)