Jam Cake with Burnt Sugar Glaze

This cake is a wonder! So far we've made it with fig and ginger jam in a springform pan; with muscat grape jam and extra raisins in two loaf pans. Each time was a roaring success. (We skipped nuts on both occasions.) It's an amazingly moist cake; the aroma is fabulous. I would guess that it would have a decent shelf life -- but thus far it's never made it to a day three. I'm looking forward to trying it with marmalade, with cherry preserves and added ginger--the possibilities are endless.