Shelly's Recipe

COFFEE CAN CAKES

Category: Coffee Cake

1 cup water
2 tbsp instant coffee granules
1/2 cup raisins
1 tsp baking soda
1 1/4 cups sugar
1/4 cup butter, softened
1/2 tsp vanilla extract
1 egg
1/8 tsp ground cinnamon
2 cups flour
1/4 cup chopped walnuts

Preheat the oven to 350. In a small saucepan, combine the water, coffee, raisins, and baking soda. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from the heat and allow to cool. In a medium-sized bowl, cream the sugar and butter. Add the vanilla, egg, and cinnamon, beating until well mixed. Alternately stir in the flour and the cooled raisin mixture, mixing well. Fold in the nuts, and then divide the batter evenly between 2 clean coffee cans that have been coated with nonstick cooking spray. Place both cans on a baking sheet and bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 15 minutes, then remove from the cans and allow to cool completely. Slice and serve.