Irish Feather Gingerbread Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350. Generously butter a 10 inch Bundt pan and dust with flour, knocking out the excess flour.
In large bowl, sift together; flour, ginger, cinnamon, cloves, nutmeg and baking soda and set aside.
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.
Stir in flour mixture and with a wooden spoon, beat until smooth.
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.
Invert cake onto a platter and let cool 5 minutes more.
Serve with fresh whipped cream.