Instructions: In large bowl, combine 3/4 cup warm (not hot) water and yeast from hot roll mix. Stir until yeast is dissolved. Add eggs and hot roll mix. Blend.

Add remaining water spice cake mix, raisins and candied fruit. Greased and flower 12-Cup Bundt Pan. Pour batter into pan and let rise for 1 hour in warm place. Bake at 325 degrees for 1 hour or until test done. Cool in pan 10-15 minutes; turn out on wire rack to complete cooling.

Glaze: Add instant coffee to milk. Add to sugar, slowly, to desired consistency. Drizzle over cake. Sprinkle fruit on top.

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