Preheat the oven to 350 degrees F.

Use a silicone brush to grease and then flour a cake tube pan that has a hollow center.

In a mixing bowl, beat the butter and shortening until creamy and smooth. Add the sugar a little at a time until it is all added. Beat about 5 minutes.

Add the eggs one at a time, beating only until the yellow disappears after each egg.

Measure out 3 cups of flour and then sift it and the salt together into a separate bowl.

Shake the container of buttermilk to mix it well. Then pour 1 cup into a 2-cup glass measuring cup. Add the baking soda and stir to dissolve the baking soda. The mixture will rise as a reaction takes place between the buttermilk and baking soda.

Alternate adding the flour and buttermilk to the batter, starting and ending with flour. Beat on low speed after each addition, being careful not to overbeat.

Stir in the vanilla and almond extracts.

Pour the batter into the prepared cake pan. Bake for 55-60 minutes or until an inserted toothpick comes out clean. If the top of the cake is getting too brown, add a greased sheet of aluminum foil to the top of the cake pan.

After removing the baked cake from the oven, let it sit for about 10 minutes to cool. Then carefully turn it out onto a wire rack and let it finish cooling.