4 eggs, separated
2 c. self rising flour
1 1/4 c. oil
2 c. sugar
1 c. pineapple
1 c. pecans
1/4 tsp. cinnamon
2 tbsp. hot water

After separating eggs, beat egg whites until stiff. Set aside. Mix flour, sugar, cinnamon, oil, eggs, pineapple, pecans and hot water. Fold in egg whites. Bake at 350 degrees for 1 hour 10 minutes.

GLAZE:

4 tbsp. butter
2 c. confectioners' sugar
4 tbsp. pineapple juice
1/2 c. pecans

Melt butter. Mix sugar, butter, juice and pecans. If glaze is too thick, add more pineapple juice. Pour over cake.