2 1/2 c. self-rising flour
2 c. sugar
1 1/4 c. vegetable oil
1 c. crushed pineapple, drained (save juice for glaze)
4 egg yolks
2 tsp. hot water
1 1/2 tsp. cinnamon
1 c. chopped pecans
4 egg whites, beaten well
1/2 c. powdered sugar

Beat oil and sugar, beat in egg yolks, one at a time. Add crushed pineapple and 2 teaspoons hot water. Mix cinnamon with self-rising flour, add flour to sugar- oil mixture. Mix well. Add nuts. Fold in beaten egg whites. Bake in tube or bundt pan (greased and floured). Bake at 350 degrees for 1 hour and 10 minutes. Use powdered sugar and pineapple juice for glaze. Pour over while cake is hot.