Pineapple Ring Cake

20 oz. crushed pineapple
2 c. sifted flour
1 c. granulated sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
1/4 tsp. each: nutmeg, cinnamon
4 oz. cooking chocolate
1 c. chopped nuts
1/2 c. chopped raisins
2 eggs
1/3 c. melted butter or margarine

Reserve 3/4 cup syrup from drained pineapple. Combine flour, sugar, salt, soda, and spices in a large bowl. Stir in chocolate, nuts, and raisins. Add slightly beaten eggs, drained pineapple, 3/4 cup syrup, and melted butter. Mix just until flour mixture is moistened. Pour batter into 9 inch tube pan, well buttered. (You may cut wax paper to fit tube pan.) Bake at 350 degrees for 1 hour and 10 minutes or until a cake tester inserted in center comes out clean. Cool for 15 minutes (if you can wait that long) in the pan before removing pan to finish cooling. Store overnight before slicing (if you can wait that long).

Pineapple Ring Cake printer friendly version located here. (Just the recipe. Nothing else.)
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