2 1/2 c. leftover coffee (or prepared instant)
4 tsp. baking soda
2 c. raisins
1 c. granulated sugar
1 c. brown sugar
1 1/2 c. broken nuts
4 c. sifted flour
1/4 tsp. salt

Bring coffee to a boil. Remove from heat. Add baking soda and raisins. Cover and let stand overnight. In the morning, preheat oven to 325 degrees. Grease and flour three (1 pound) coffee tins.

To the coffee raisin mixture add sugars, nuts, flour and salt. Mix well. Divide batter evenly among prepared tins, filling each slightly more than half full. Bake for approximately 65 minutes.

Let cool in cans for 15 minutes. Turn loaf on side and slice into rounds. Makes 3 loaves.