2 1/2 c. self-rising flour
2 c. sugar
1 1/4 c. vegetable oil
1 c. crushed pineapple, drained
4 egg yolks
2 tbsp. hot water
1 1/2 tsp. cinnamon
1 c. chopped pecans
4 egg whites

Combine all ingredients in order given except egg whites and nuts. Beat well; add nuts. Fold in stiffly beaten egg whites; pour into greased and floured pan. Bake at 325 degrees for 1 hour and 10 minutes.

GLAZE:

5 tbsp. powdered sugar
Pineapple juice

Mix powdered sugar with enough pineapple juice to soften and spread. Pour over warm cake. Let cool 10 minutes before removing from pan.