1 C. sugar
2 C. sifted flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 package (4 oz.) sweet cooking chocolate, chopped
1 C. chopped pecans
1/2 C. chopped raisins
2 eggs, slightly beaten
1/3 C. butter, melted
Grease a 9-inch tube pan and line bottom with brown paper. Drain pineapple thoroughly; there will be a generous cupful of syrup. Reserve 3/4 cup of the pineapple syrup. Sift together the flour, sugar, baking soda, salt, cinnamon and nutmeg into a mixing bowl. By hand, stir in the chocolate, pecans and raisins. Add the slightly beaten eggs, drained pineapple. reserved 3/4 cup pineapple syrup and the melted butter. Enough to moisten all the flour. Turn into the prepared tube pan. Bake in a moderate (350 degrees) oven 1 hour and 10 minutes. Place cake in pan on wire rack to cool for 15 minutes. Loosen edges and center with a spatula or small knife; turn out and remove paper. Turn right side up. Allow to stand on rack until cold. Cover tightly and store 12 hours before serving.