2 1/2 c Self Rising Flour 2 T Hot Water
2 c Sugar 4 ea Egg Yolks
1 1/2 c Vegetable Oil 1 c Chopped Pecans
1 c Applesauce 4 ea Egg Whites
2 1/2 T Ground Cinnamon 1 x Powdered Sugar
Combine first 7 ingredients in order listed; beat at medium speed of
mixer until smooth. Stir in chopped pecans. Beat egg whites (at room
temperature) until stiff; fold into batter. Pour mixture into an
ungreased 10-inch tube pan. Bake at 350″ for 1 hour and 30 minutes.
Invert pan, and cool cake completely; remove from pan. Sprinkle top
of cake with powdered sugar.
Yields
1 servings