Barbados Rum Cake

Ingredients
1 pack of yellow cake mix

Rum syrup:
1/2 cup sugar
1/2 cup water
1/2 cup Mount Gay


Preparation
Butter an 8 inch mould pan very well. Sprinkle with sugar and shake to remove the excess.

Mix cake according to the package directions and make sure it reaches halfway up the mould. Bake at 350 degrees for 30 minutes. Leave cake in mould for 5 minutes before turning out onto plate.

While cake is baking combine sugar and water and stir over medium heat until sugar dessolves. Remove from heat and stir in the rum.

Four hot syrup over the hot cake (the syrup all soaks in). When cooled, cover with plastic wrap and leave overnight in the fridge.