Funny story. I was raised Baptist. My father was a deacon and we went to church like three times a week. Dancing and drinking was a big no back then. Several years ago a party was given for me to celebrate an event I was involved in. My friends were so sweet and didn’t offer me the wine they brought and had plenty of ice tea, which I drink gallons of. When the conversation turned to food, I mentioned that one of my favorite desserts was Bacardi Rum Cake. They gasped! The conversation turned to me never drinking. I then announced that Baptists eat their booze as a rule. Well things have changed and many of my Baptists friends are wine drinkers and like those Taco Tuesday margaritas. I’ll put my recipe for Bacardi Rum Cake at the end if you’re interested. Fast
forward to me becoming a published author. Who would have ever believed I’d write a book titled Whiskey & Sweet Tea? I’m not sure what my sweet daddy would think of that.
I’ve been hitting the road with conferences and book signings. I attended one in Springfield, Missouri that was both fun and educational. Now I have no excuse not to be inspired. By the way, my latest book releases tomorrow, June 26. Barnes & Noble has a special running on the eBook for .99. Whiskey and Sweet Tea. It’s a preorder thing, but I hope they’ll leave it up for a few more days. You know it would be a good gift for some of your friends too.
whiskey and sweet tea by tierney james | Barnes & Noble®
Someone told me it reminded them of a Hallmark movie. I’m not sure about that, but it does have a heavy dose of last chance romance, military, a country music star and impossible outcomes to go along with the story. Expect to need some tissues and have plenty of giggles. And yes, there is a happily ever after too.
Whiskey and Sweet Tea part of the strong independent women series.
Rum Cake from All Recipes website: *I use Bacardi Rum but any would be fine.
1 cup chopped walnuts 4 large eggs
1 (15.25 ounce) package yellow cake mix 1 cup dark rum
½ cup water 1 cup Vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
Glaze:
½ cup butter ½ cup white sugar 
⅛ cup water ¼ cup rum
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan. To make the cake: Sprinkle walnuts over the bottom of the prepared pan; set aside. Mix cake mix, eggs, dark rum, water, oil, and vanilla pudding mix together in a large bowl until well combined. Pour batter over walnuts in the pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool, then invert cake onto a serving plate. Gently prick holes into the top and sides of cake with a toothpick or skewer. To make the glaze: Melt butter in a saucepan over medium heat. Stir sugar and water into melted butter; bring to a boil. Cook, stirring constantly, for 5 minutes. Remove glaze from heat; stir in rum. Drizzle warm glaze over top and sides of cake.
Put this on your radar for Thursday night, June 26 (6p.m.-7:30p.m. CST) for a release party for my 25th book, Whiskey & Sweet Tea. Be sure to have a picture of your pooch. Meet me on Facebook Events
https://www.facebook.com/events/1060784782227340/?active_tab=discussion for some fun, swag and free books.