1 cup white sugar
1 1/2 cups vegetable oil
1/2 cup orange juice
3 eggs
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
1 cup chopped dates
1 cup chopped pecans
1 cup chopped almonds
1 cup sliced almonds
1 cup all-purpose flour
1 1/4 cups milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (6 ounce) can frozen orange juice concentrate
1 (5 ounce) can scalded orange sherbet
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 cups of greased and floured 9 inch round jelly-roll pans.
In a large bowl, cream together the sugar and oil until smooth. Mix in the orange juice and egg yolks. Beat in the vanilla. Beat in the chopped pecans and dates. Mix in the orange sherbet and orange zest. Fold in the flour. Pour batter into prepared pan, 8 to 10 inches apart.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Adjust oven temperature to 350 degrees F (175 degrees C). Cool completely before cutting into squares.