Breakfast Cake – Connecting the Generations
It was December 1944 and Clarence “Jake” Jacoby was home on leave for the holidays. Clarence was in the Navy and stationed as a baker on a ship. When he walked into the kitchen, he saw his niece, 11 year old Georgene measuring out some flour.
“Hey, Georgene what are you doing?”
“I’m making Breakfast Cake.”
“Really? How much flour are you putting in the bowl?”
“Two cups.”
Clarence then began to laugh hysterically. “Seriously, you’re just putting in that measly amount? Well, I make Breakfast Cake for the guys on the ship and I add two big bags of flour!”
Whether it’s for the immediate family or a ship full of sailors during World War II, Breakfast Cake is a Jacoby family tradition that tastes like the holidays or other special occasions.
The tradition continues…Gary’s mom still makes Breakfast Cake as does Gary.
Clarence was Georgene’s mother’s younger brother. He was born on March 14, 1913 and died on December 4, 1978. He married Althea Burg on April 17, 1938. While Clarence lived most of his life in Bethlehem, Pennsylvania, he was in the Navy during World War II and was a Baker 3rd class. He enlisted on May 16, 1944 and was credited with 5 months of active domestic service and 14 months of active foreign service.
Jake was discharged on December 3, 1945. When he enlisted, he was a beverage salesman and worked for Coca-Cola. After his discharge he was a service man at Wholesale and Automobile Equipment Co. However, he most proud of being a baker in World War II. In fact, he was given a Veteran’s burial and his tombstone designates that he was a Baker 3/C during World War II.
I learned about Clarence “Jake” this summer at the Coble family reunion in Ohio. While we were in Ohio, we also did some sightseeing. One day we went to the National Museum of the United States Air Force. It is a wonderful museum (entry is free) in Dayton, Ohio. We spent most of our time in the WWII section and it was a great experience because Georgene shared her experiences during this time period as a child. It’s truly wonderful to spend time with family and listen to their memories.
Breakfast Cake
Mix together:
2 c flour
1/2 c shortening
1 c sugar
1/2 salt
To this mixture add:
1 tsp baking soda
1 tsp vanilla
1 c milk + 1 Tbsp vinegar
Divide between two 8″ cake pans or one 9×13 pan, greased and floured.
Topping:
Sprinkle with cinnamon then brown sugar, being sure to cover the edges heavily to take care of the cake as it rises. Dot with butter.
Bake at 350 for 30 minutes.
To remove from round pans, run knife blade around cake edge to loosen. Put plate on top and turn over. Tap knife on bottom of pan to loosen cake and remove pan. Put wire rack on cake and flip over again, right side up.