1 1/2 c. raisins
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 c. boiling water
1 tsp. instant coffee
1/2 c. honey
2/3 c. sugar
2 1/4 c. all-purpose flour
1 c. chopped walnuts or pecans (4 oz.)

Mix egg, baking soda, vanilla, raisins, boiling water and instant coffee in large bowl until well blended and let stand for 20 minutes. Preheat oven to 350 degrees. Grease and flour two 1 pound coffee cans. Stir flour, sugar, honey and nuts into raisin mixture until well blended.

Pour batter into prepared cans, fill each can 1/2 full. Bake 50-60 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Invert on cooling rack to remove bread from cans. You may open the bottom of can and push bottom lid to make removal easier. Before serving, slice into thin rounds. Serve with cream cheese or jelly.