Instructions: (Note: To blanch almonds, drop them into boiling water briefly, then drop into cold water to loosen and remove skins. Spread blanched almonds in a shallow baking pan and toast in a 350 degree oven for 8 minutes or until golden, stirring occasionally.)

Stir together flour, sugar, baking powder, salt, nutmeg, lemon peel and chopped blanched almonds.

In another bowl, lightly beat egg, add oil, then eggnog. Mix two mixtures together until well blended. Pour into greased and floured loaf pan.

In 5 inch-by-9 inch pan, bake 1 hour in a 350 degree oven. Or, in three 3 1/2 inch-by-5 inch pans, bake 40 minutes in a 350 degree oven. Let cool in pan on rack for 10 minutes, then turn out onto rack and let cool completely.

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