Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
2 Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
3 Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
4 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.