Apricot Raisin Bundt Cake

Apricot Raisin Bundt Cake
2 cups flour (reserve 2 Tablsp)           1 ½ teasp baking soda          1 ½ teasp nutmeg
2 teasp cinnamon                             ¼ teasp salt                         1 cup vegetable oil
2 cups granulated sugar                    3 eggs, beaten                      1 cup raisins
2 large jars apricot baby food
Preheat oven to 350, spray a bundt pan with no stick spray, set aside. Take reserved flour ( Tablsp) and toss with the raisins – set aside. Sift together the remaining flour, baking soda, nutmeg, cinnamon and salt – set aside. Combine oil and sugar, beat well, add eggs one at a time beating well after each one. Add in the sifted dry ingredients and mix with an electric mixer for 1-2 minutes. Add in the raisins and the baby food. Mix well. Pour batter into the bundt pan. Bake about 45 minutes, or until a toothpick inserted comes out clean. Turn cake onto a serving dish and dust generously with confectioners’ sugar when completely cooled.