2 1/2 c. leftover coffee
4 tsp. baking soda
2 c. raisins
1 c. white sugar
1 c. brown sugar (light)
1 1/2 c. chopped nuts
4 c. sifted flour
1/4 tsp. salt

Put the raisins and baking soda in a large bowl and toss to coat the raisins with the soda. Bring the leftover coffee to a boil and pour over the raisin mixture. Stir well and cover the bowl and let it sit overnight at room temperature. The next day, add the rest of the ingredients and blend well. Grease and flour three 1 pound coffee cans and divide the batter evenly, a little more than half full. Bake at 325 degrees for 1 hour. Cool in the coffee cans for 15 minutes and tap cans on the bottom to release the loaves.