1 1/4 c. butter, softened
2 3/4 c. sugar
5 eggs
1 tsp. vanilla
3 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. nutmeg
1 c. milk
1/4 c. slivered almonds

Preheat oven to 350 degrees. Grease and flour two 7 1/2 x 3 1/2 x 2 1/2 inch loaf pans.

In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat on high speed 5 minutes, scraping bowl occasionally.

Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Beat on low speed. Pour into pans and sprinkle each with 2 tablespoons almonds. Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from pans. Makes 2 loaves.