Preheat the oven to 350º. Grease an 8" pan and line it with a round of parchment paper.
Sift together the dry ingredients.In a large saucepan, heat the beer and molasses to a boil. Whisk in the baking soda. It will foam up A LOT so don't try using a smaller pan or you will be very unhappy.
Remove from the heat.In a large bowl, whisk together the sugar, eggs and oil until combined. Add the beer mixture, whisking to combine. Add the dries and whisk until smooth. Pour into the prepared pan.
Bake in the center of the oven until the cake pulls away from the sides of the pan and springs back when pressed with your finger, 30-40 minutes. Cool ten minutes, then invert onto a plate, remove the parchment, and reinvert so that the cake is right side up.
Whisk together to form a glaze. Spread over the top of the warm cake.
The cake will keep well for a few days, stored airtight at room temperature.
Adapted from Sunday Suppers at Lucques, by Suzanne Goin The cake will keep well for a few days, stored airtight at room temperature.Nutritional values are based on one of eight servings.