1/2 c. softened unsalted butter
1 1/2 c. granulated sugar
2 eggs
1 tbsp. strong coffee
1/2 tsp. vanilla
2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 1/4 c. dairy sour cream
1/4 c. raisins or currants
1/2 c. packed dark brown sugar
1/3 c. finely chopped pecans (or walnuts)
2 tsp. ground cinnamon
2 tsp. instant coffee powder

Heat oven to 375 degrees. Cream butter and granulated sugar in large mixing bowl. Beat in eggs, one at a time, beating well after each addition; stir in 1 tablespoon coffee and 1/2 teaspoon vanilla.

Mix flour, baking powder, soda, and salt. Add flour mixture alternately with sour cream to butter mixture, beating well after each addition. Reserve.

Soak raisins or currants in hot water to cover, 8 to 10 minutes; drain. Combine raisins or currants, brown sugar, nuts, cinnamon, and coffee powder in small bowl.

Spread a fourth of the reserved batter into the bottom of a well greased 12 cup bundt pan or a 10 inch tube pan. Sprinkle with a third of the raisin mixture. Repeat layering twice, ending with batter. Bake 55 to 60 minutes or until a wooden pick inserted in center is clean. Cool on wire rack 20 minutes; remove from pan and cool completely.

COFFEE GLAZE:

1 c. powdered sugar
3 tbsp. strong coffee
1/2 tsp. half & half
1/4 tsp. vanilla

Mix all ingredients until smooth.