Step 1Heat the oven to 340 degrees.
Step 2Combine 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.