"This cake makes 1 serving.  It has pineapple and
               pecans in it, but NO candied fruits."

                                 2 cups flour
                                 2 cups sugar
                                 2 teaspoons baking soda
                                 2 large eggs, slightly beaten
                                 16 ounces crushed pineapple and juice (not in
                                                  syrup)
                                 1 cup chopped pecans

                                 "Sift and mix the 2 cups of flour, 2 cups of sugar and the
               2 teaspoons of baking soda.  Beat the 2 egs slightly and stir them
               in along with the 16 ounces of crushed pineapple and juice.
               (Don't use syrup pack.)  The cans we get are 18 ounces, so I take
               out a little and use it for lunch or something.  Stir in 1 cup
               chopped pecans and spoon batter into a 9-x-13-inch greased and
               floured cake pan.  Bake at 325 degrees for 45 minutes or until a
               toothpick inserted in the center comes out clean.  You can cool in
               the pan and serve as is, or with powdered sugar dusted top or
               with your favorite cream cheese frosting.  I often add raisins to
               the batter as well as nuts.  The cake is very moist and sweet, but
               you can tell everyone there's no oil or butter, just 9 grams of fat in
               the egg yolks.  I made it once with egg substitute and that worked
               well."