Preheat oven to 350 degrees. Spray a 10 cup Bundt pan liberally with baking spray, set aside.
Pour Guinness into a measuring cup and set aside so the bubble have time to go down.
In a large mixing bowl, beat together the butter and brown sugar until fluffy.
Add the eggs, one at a time, and beat until well incorporated.
Stir in the molasses, scraping down the sides to combine the ingredients. Set aside.
In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
Stir one-third of the flour mixture into the the large bowl. Now add one-half of the Guinness to the bowl.
Continue alternating between the flour and Guinness. Mix just until smooth.
Pour batter into the prepared bundt pan. Tap on the counter to remove air bubbles.
Place in the oven and bake for 55 to 65 minutes, until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow cake to cool for 10 minutes in the pan.
While the Gingerbread is cool, mix the glaze ingredients together until the sugar dissolves.
Flip Gingerbread out onto a wire cooling rack and place over a large plate. Drizzle the glaze over the warm cake. Move cooling rack to a second large plate and use the glaze to drizzle over the cake once more.
Serve Gingerbread warm or cold with a dollop of fresh whipped cream.
You can substitute a 9 x 13 inch baking dish for the bundt pan. Bake for 45 to 50 minutes.
Baking times are approximate, all oven cook differently.