When an ambitious entrepreneur pretends to be a lady of means, she catches the eye—and heart—of a duke…
Jessica McGale’s family business desperately needs investors and she’s determined to succeed at any cost. But she knows London’s elite will never look twice at a humble farm girl like herself. Posing as “Lady Whitfield,” however, places her in the orbit of wealthy, powerful people—most notably the Duke of Rotherby. His influence and support could save her company, but Jess never expected the effect he’d have on her.
Society thinks Noel is a notorious, carefree duke who dabbles in investments, but there’s a side to him that only his closest friends see. When he crosses paths with Lady Whitfield at a business bazaar, his world tilts on its axis. She’s brilliant and compelling, and brings him to his knees like no woman has before. Trust is difficult for Noel, but Jess makes him believe anything is possible. . .
As time ticks down on her Cinderella scheme, the thought of achieving her goal at Noel’s expense breaks Jess’s heart. He doesn’t just want her now, he wants her forever. But will her secret end their future before it begins?
“Complex, witty characters with strong bonds and big hearts enliven the seductive second Union of the Rakes romance from Leigh…Readers will delight in this fun, fresh Regency.” – Publishers Weekly
“A duke who has no problem taking a more submissive role and an intelligent woman determined not to fail make an exquisite match in this second spicy, delectable tale in Leigh’s “Union of Rakes” series (My Fake Rake). Regency fans will savor and want more.”Starred review – Library Journal
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And check out the playlist of ’80s music that inspired the book!
Play the Secret Identity Escape Room game!
Inspired by McGale & McGale honey soap, here’s a recipe for Gooey Honey Blondies (from the Ovenly cookbook, by Agatha Kulaga and Erin Patinkin)
Gooey Honey Blondies
yield: one 8×8-inch pan, cut into 16 bars
Softened unsalted butter and all-purpose flour, for preparing the baking pan
1 stick + 2 tbsps (5 oz) unsalted butter
1/2 cup (packed) light brown sugar
1/2 cup (packed) dark brown sugar
1/4 cup honey
1 large egg, room temperature
1 tsp salt
1 tsp vanilla extract
1 cup + 2 tbsp all-purpose flour
1/2 cup chocolate chips*
1/3 cup raw pecans
1. Preheat the oven to 350 degrees. Grease an 8×8-inch baking pan with softened butter and dust the pan with flour. [Eva’s note: I like to line my baking pans with an aluminum foil, two pieces forming a sling, and then using baking spray—a mixture of baking spray with flour, try a brand like Pam or Baker’s Joy.]
2. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool. [Eva’s note: you could even try browning the butter for a deeper, more complex flavor.]
3. In a large bowl, whisk together the melted butter, sugars, honey, egg, salt, and vanilla extract until smooth. Add the flour and chocolate chips, and mix together with a wooden spoon or rubber spatula.
4. Spread the batter in the prepared baking pan. Smooth out the top and edges, and then top with the pecans.
5. Bake for 25 minutes, or until the center is just set and the edges are barely golden. The blondies will be fully set when cool.
6. Cool completely before cutting the blondies into 16 squares, 2×2 inches square. [Eva’s note: this are definitely gooey! You can even chill them in the fridge to get a nice, firm texture.]
*[Ovenly prefers] chocolate with 60 percent cocoa content or higher. If you are a chocolate lover, increase to 2/3 cup chocolate chips.