Preheat oven to 180 C and line a 9 x13 inch cake tin with butter paper.
Sift the flour,baking powder,nutmeg powder & salt together thrice into a bowl and set it aside.
In a large bowl, cream the butter and sugar together on high speed using a hand mixer for 2 minutes.
Add the eggs one by one and beat for 30 seconds after each addition, scraping down the sides of the bowl as needed.
Add the flour mixture and milk alternately and mix until well combined. Pour the batter into the prepared cake tin and bake for 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
Let it cool in the tin for 15 minutes. Inver t the cake onto a cooling rack and let it cool completely.
Slice and serve it with a cup of coffee/tea. Store the remaining cake in an airtight container.
By Ria Samuel