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.