2 1/2 c. leftover coffee (or prepared instant coffee)
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 the 3 prepared cans, filling each slightly more than half full. Bake at 325 degrees for 65 minutes. Let cool in cans for 15 minutes before removing.

If necessary, tap cans on bottom to release loaf. Turn loaf on side and slice into rounds for serving. Spread with butter, if desired. Makes 3 loaves.