Adjust oven rack to middle positions, heat oven to 350°F and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside.
Cream together butter and shortening with electric mixer set on medium speed for 1 minute.
Slowly add granulated sugar while mixer is set at medium-low speed. Set mixer to medium-high and beat the sugar/butter mixture for 3 minutes.
Add eggs, one at a time, beating until incorporated after each addition.
In a large bowl, whisk together flour, salt and baking powder.
Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition.
Add vanilla and almond beating just until incorporated.
Pour into the prepared pan and smooth the top.
Bake 70-90 minutes or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F, in the middle of the cake, on an instant-read thermometer.
Transfer cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to original position to cool completely on the cooling rack.
The cake is delicious as is or serve with your favorite toppings.
Once cooled, keep covered. The cake tastes even better the next day.