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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 tsp. hot water 1 1/2 tsp. cinnamon 1 c. chopped pecans (optional) 4 egg whites, beaten Mix the flour, sugar, oil, pineapple, egg yolks, water, cinnamon and pecans by hand (all at one time), then fold in egg whites. Pour into Bundt pan that has been greased and floured. Bake at 350 degrees for 1 hour and 10 minutes. Topping: 5 Tbsp. powdered sugar pineapple juice (to soften) Mix sugar and juice; pour over hot cake. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |