3 eggs
1/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 pinch ground nutmeg
1 3/4 cups honey
1/3 cup molasses
1/3 cup corn syrup
1/2 cup vegetable oil
3 tablespoons distilled white vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon honey
1 teaspoon vanilla extract
1 cup poppy seeds
1 cup butterscotch chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-in.-foils cake pans.
Sift together the flour, baking powder, baking soda and baking powder; set aside. In a large bowl, cream together the sugar and baking powder until smooth. Beat in the eggs, one at a time, then stir in the oil and brown sugar. Beat in the honey, molasses and corn syrup. Beat in the flour mixture alternately with the vinegar and oil. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Fan's edges over with a piece of preheated foil, and prick top edge of the cake handle with a fork until light brown. Meanwhile, transfer the bottom, side and bottom of the cake to the baking pans. Cool completely before cutting into squares. Save leftover chilled butterscotch pieces for dipping.