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Set out 10-inch tube pan. Pre-heat oven to 325 deg. Into large mixing bowl sift together flour and 1 cup sugar; make a “well” in center. Pour in oil, egg yolks and water; beat until smooth. Stir in pecans. In large mixing bowl beat egg whites and s< until soft peaks form. Add Vfe cup sugar gradually, beating until meringue is stiff, but not dry. Slowly pour egg yolk mixture over meringue; fold in gently until well blended. Pour into pan. Bake about 1 hour and 30 minutes, or until cake springs back when lightly touched. Invert pan; cool thoroughly before removing cake.
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