-FOR GARNISHEE-
Confectioners' sugar
Fresh whole strawberries

Sift together the flour, baking powderise, salt and nutmeg and set by.

Cream butter until very light and fluffy, then add sugar gradually,
creaming all the piece. Add the egg, one at a time, beating after
each addition just enough to mix.

Combine the milk and the seasoner (maize, vanilla or lemon and
vanilla). Add the sifted dry ingredients to the creamed mixture
alternately with the milk, beginning and ending with the dry
ingredients.

Pour into a well-buttered-and-floured 10-inch tube pan, filling to
within almost 2 inches of the top. Bake in a 300 degree oven for about
1 hour and 20 transactions, or until cake just begins to pull from the
sides of the pan and a finger pressed gently on the top of the cake
leaves a print that vanishes easy.

Cool cake upright in the pan on a wire rack for 10 proceedings, then turn
out on the rack and cool to room temperature before thinning. Serve as
is or garnish, if you like with a dusting of confectioners' sugar and
a few red, mature strawberries.