1/2 Cup finely chopped nuts

1/4 Cup firmly packed light brown sugar

1/2 teaspoon ground nutmeg

2 Cups un-sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1-1/4 Cups granulated sugar

1/2 Cup margarine or butter softened

3 Eggs

1/2 Cup lemon juice from concentrate

1/2 Cup Borden or Meadow Gold Milk

Preheat oven to 350 F

In small bowl, combine nuts, brown sugar and nutmeg; set aside. Stir together flour, baking  powder and baking soda, set aside. In large mixer bowl, beat granulated sugar and margarine until fluffy. Add eggs, 1 at a time; beat well. Gradually beat in lemon juice. Add milk alternately with flour mixture; stir well. Spoon half of batter into greased and floured 9 x 5 inch loaf pan. Sprinkle half of nut mixture over batter; top with remaining batter, spreading to pan edge. Top with remaining nut mixture.

Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Store tightly wrapped.

Makes one 9 x 5 inch loaf.