2 c. self-rising flour (do not sift)
2 c. sugar
1 c. Wesson oil
1 c. chopped pecans
4 eggs (room temperature)
2 sm. jars Plum baby food
1 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla

Combine all ingredients at one time with electric mixer until eggs are well mixed. Pour into greased and floured tube pan. Bake 1 hour (or until cake begins to pull away from sides of pan) in preheated 350 degree oven. Cool and frost with the caramel icing listed below.

CARAMEL ICING:

1 stick butter
1/4 c. milk
1 box confectioners sugar (sifted)
1 c. brown sugar, firmly packed
1 tsp. vanilla

Melt butter and brown sugar over low heat and bring to a slow boil. Boil for 2 minutes, stirring constantly. Remove mixture from heat and add milk. Return to a boil again, stirring constantly. Remove from heat and add vanilla and confectioners sugar. Mix well and spread on cake. If icing gets hard, add more milk.