Recipe - Creole Cabbage Salad

2 cup Sugar
1 cup Wesson oil
2 cup Selfrising flour
1 cup Chopped pecans
3 Eggs
2 Jars baby food apricots
1 teaspoon Cinnamon
1 teaspoon Nutmeg

GLAZE
1 cup Powdered sugar
1 Lemon; juice of

Put all ingredients in one large bowl, except pecans, and beat for 5
minutes; add pecans. Bake in a 9inch square pan for about 1 hour in a 325
degree oven. While warm pour glaze over the cake. When cool cut in half;
then each half into thin slices. Combine the glaze ingredients until
smooth.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.