6 cups plus 3 tablespoons flour 1 1/2 cups sugar 2 heaping teaspoons cinnamon 1 1/2 cups honey 1 cup canola or vegetable oil 4 eggs 2 tablespoons instant coffee 1 1/2 teaspoons baking soda 1 cup raisins 1 1/2 cups chopped walnuts

Step 1 Heat the oven to 340 degrees.

Step 2 Combine the flour, sugar and cinnamon in a large bowl. Add the honey, oil and eggs and beat into a smooth batter with a whisk or mixer.

Step 3Dissolve the instant coffee in 1 cup of boiling water. Stir the baking soda and then the coffee into the batter. Gently fold in the raisins and walnuts.

Step 4Pour the batter into three (9-inch by 5-inch) glass loaf pans and bake for 45 minutes to 1 hour, or until the tops of the cakes are risen and golden, and a toothpick inserted in the center comes out clean.

Step 5Place the loaf pans on a rack to cool slightly; remove the loaves to cool completely. Tightly wrap the loaves with foil and place in a cool, dry place (not the refrigerator) to mature for 7 days.

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