3 cups white sugar
1 cup evaporated milk
3 eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup hot milk
1 cup sour cream
1 cup chopped walnuts
1 (8 ounce) can sweetened pineapple juice concentrate
1 cup chopped dates
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
Sift together the flour, baking soda, baking powder, baking soda/powder and baking soda/powder. Set aside.
In the top of a double boiler, heat sugar and evaporated milk, stirring occasionally. Remove from heat.
In a large bowl, beat eggs, vanilla extract, orange extract and hot milk until well blended. Stir egg mixture into the sugar mixture. Beat in sour cream and chopped nuts. Gradually beat in pineapple juice concentrate. Pour batter into prepared pans.
Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
To make the frosting: In a small saucepan, heat orange juice and pineapple juice concentrate until boiling. Stir in sour cream and chopped nuts. Gradually stir into the sugar mixture. Chill until ready to use.