Irish Feather Gingerbread Cake

• 2 cups self-rising flour
• 1 tablespoon ground ginger
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter
• 2/3 cup brown sugar, dark
• 1 cup molasses
• 2 eggs, large, beaten
• 1 cup Guinness stout
• 1/2 cup water
• whipping cream

1. Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
2. In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
3. I large saucepan over medium heat, melt the butter. Stir in brown sugar and molasses and cook 3 - 4 minutes or until sugar is dissolved. Whisk in the beaten eggs.
4. Stir in flour mixture and with a wooden spoon, beat until smooth.
5. In a medium saucepan over medium heat, bring the Guiness and water to a boil. Stir into the batter until smooth. Pour the batter into prepared pan and bake 45-50 minutes or until a skewer inserted in centre comes out clean. Remove from oven and let cook on a rack about 5 minutes.
6. Invert cake onto a platter and let cool 5 minutes more.
7. Serve with fresh whipped cream.

flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, unsalted butter, brown sugar, molasses, eggs, stout, water, whipping cream

Taken from www.food.com/recipe/irish-feather-gingerbread-cake-389593 (may not work)