Preheat oven to 170 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, salt and nutmeg. Set aside.
Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
Pour batter into tin. Bake in preheated oven for 1 hour and 15 minutes or until a wooden toothpick inserted in centre comes out clean. Cool in tin on wire rack for 10 to 15 minutes; remove from tin and let cool completely on wire rack.
For sauce: In a medium bowl, combine raspberries, 1/4 cup sugar and 1 teaspoon creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.