In honor of Mother’s Day, we’ve asked chefs to share a recipe inspired by their own mom. First up, Banks White, Executive Chef of FIVE restaurant in Berkeley, California, gives us the scoop on his mother’s pound cake.
Chef Banks grew up in Texas, living in Austin and Marshall, for many years. “Cooking really was done on the weekends, as my parents really loved going out to eat during the week and staying at home on the weekend. TexMex was a big part of our family nights out.” Pound cake, “a true Southern tradition,” he says, was, too.”My mother had a very simplistic way about the way she cooked. A lot of one-pot cooking, stewed for hours while we went to church, and when we came back, the whole house smelled of pot roast. You knew a cobbler or poundcake wasn’t far away.”
For his mother, cooking was about more than having a meal to put on the table. “She was an amazing woman who taught me a lot about life and food, and she loved how food could bring people together.”
You can try this recipe at home — or stop in to sample it at FIVE. “This goes on the menu when I get homesick. And, it’s exactly as she would serve it — no fluff, no garnish,” says Chef White.
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Mama’s Pound Cake
2 cups sugar
1 cup butter
1/2 cup buttermilk
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Cream sugar and butter in mixer. Add eggs in one at a time, and then stream buttermilk in slowly. Incorporate dry ingredients half at a time until blended. Pour into a buttered loaf pan and bake for 15-20 minutes.