Combine raisins, pecans, baking soda, and baking powder. Add boiling coffee and set aside to cool in a separate bowl mix butter and maple syrup. Add eggs, one at a time. Mix salt, cinnamon, flour and add, alternately with raisin mixture, to the butter and maple syrup. Stir in lemon juice and pour batter into a greased and floured 8×12″ cake pan.
Bake at 350F for 45 minutes. Serve warm with whip cream sweetened with maple syrup.