Honey Cake with Stout

not our recipe, but I've lost the source...

3 1/2 c all-purpose flour
2 t baking powder
1/2 t kosher salt
1 t cinnamon
1/2 t cardamom
1/8 t cloves
1/8 t nutmeg
3 eggs
1/2 c sugar
2 T mild vegetable oil
1 c dark honey
1 1/4 c dry stout
1 t powdered sugar

Preheat the oven to 325 degrees F. Coat an angel-food pan with cooking spray and dust the inside with flour.

Sift the flour, baking powder, salt, cinnamon, cardamom, cloves, and nutmeg together into a medium bowl. In a large bowl, using an electric mixer, beat the eggs and sugar together on high speed until pale yellow and lightly thickened. Add the oil and honey and beat on medium speed until smooth. Beat in a third of the dry mixture, then half the stout, then another third of the dry mixture, then the remaining stout, then the remaining dry mixture, mixing thoroughly after each addition. Stop mixing periodically to scrape down the sides of the bowl with a rubber spatula.

Pour the batter into the prepared pan. Life the pan an inch off the counter and rop it; repeat twice (to release any large air bubbles). Bake on the middle shelf of the oven until a cake tester comes out clean, 1 hour to 1 hour and 10 minutes. Let cool on a wire rack before removing from the pan. Dust the top with powdered sugar before serving. Serve plain, or perhaps with some strawberries or other fresh fruit. Will keep for several days, and the flavor and texture actually improves overnight.