Rum and Raisin Cake
Cake made of moist chocolate, rum, and raisins that has pecans for texture. Excellent when whipped cream-coated or served warm with custard.
Preheat the oven to 350 degrees F (175 degrees C).
Grease one 9- or 10-inch tube pan.
Pour boiling water into a small bowl.
Add rum and raisins; set aside.
Pour melted butter into a large mixing bowl.
Beat in egg.
Stir in raisin mixture.
Sift sugar flour baking soda and cocoa together in a separate bowl.
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 the prepared tube pan.
Bake in the preheated oven until an inserted toothpick comes out clean 40 to 50 minutes.
Let cake cool in the pan for 10 minutes then turn out onto a serving dish.