2 1/2 c Self Rising Flour 2 tb 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 tb 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
