Coffee Can Cakes

12-16 slices
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 stick)
1/2 tsp vanilla extract
1 egg
1/8 tsp ground cinnamon
2 cups flour
1/4 cup chopped walnuts

Pre-heat the oven to 350 degrees. Coat the inside of 2 clean coffee cans with non-stick cooking spray. 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 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 divide the batter evenly between the coffee cans. Place both cans on a baking sheet and bake for 50 - 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.