In a medium size pot over low heat, add the lager, syrup, butter and apricots. Let the mixture come to a slow simmer, re-hydrating the dried fruit and letting all the ingredients create a syrupy mixture, about 5 minutes. Remove from the heat and let sit for 20 minutes to cool slightly.
Preheat the oven to 350°F/177°C. Lightly grease a Bundt pan with a non-stick spray.
In a large bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, ginger and baking soda. Add in the beer syrup mixture and fold a few turns, then add the almonds. Fold the ingredients until the batter is formed, being careful to not over mix. Pour the smooth batter into the prepared Bundt pan and place into the center of the oven and bake for 45 - 55 minutes, or the cake reaches an internal temperature of 200°F/93°C. Remove from the oven and let cool for 20 minutes, then remove the cake from the Bundt pan by flipping it out onto a cake rack.
Beer Frosting Directions:
In a small bowl, add the powdered sugar and whisk in the Märzen lager a tablespoon at a time, until the frosting is smooth, but not too thin. Drizzle the frosting over the top edges of the slightly cooled Bundt cake. Let cool to room temperature and slice for service.