Add the raisins, sugar, water, shortening, and cinnamon to a saucepan. On medium heat, bring to a boil and cook for 5 minutes Stir occassionally to make sure raisins are not clumping together. Take off heat, and cool to room temperature.
Add baking soda to coffee and mix into saucepan. Combine well.
Add flour to saucepan. Mix with a whisk until smooth, batter will be runny.
Pour batter into a greased and floured bundt pan.
Cook for one hour, check with a toothpick. Cool for 15 minutes on a rack, and then invert onto a cakepake.