* If you want to make this gluten-free, use gluten-free flour (such as
Cup4Cup Multipurpose Flour) in place of the all-purpose flour.
* Whiskey is made from wheat, barley or rye and contains gluten. If you’re making this for someone with a strong gluten sensitivity, use dark rum in place of the whiskey. Rum is made from sugar cane and is naturally gluten-free.
* I doubled this recipe and divided it between three 9-inch cake pans (I don't have three springform pans that are the same size) and baked for 65 to 70 minutes. Once cooled, I wrapped and froze them. It worked great!