2 tablespoons butter
1 cup all-purpose flour
2 tablespoons cocoa powder
1 cup white sugar
2 tablespoons lemon juice
1 cup chopped pecans
1 teaspoon vanilla extract
2 eggs
1 teaspoon lemon zest
2 tablespoons rum
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple with juice
1/4 cup extra lemon juice
1 1/2 cups golden raisins
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the sugar, butter and flour, stirring constantly until smooth. Beat in the cocoa, place in a separate bowl. Stir flour mixture into the creamed mixture alternately with the pecans, marshmallows, lemon juice and orange zest.
Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
To Make the Crust: In a medium bowl, mix together the cocoa, sugar and lemon juice. Mix in the rum and walnuts, stir into the creamed mixture. Mix in the pineapple with juice and raisins.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.