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In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder, and baking soda; set 1/4 cup aside. Add the remaining flour misture to the creamed mixture alternately with buttermilk. Toss pecans with the reserved flour mixture; fold into batter. Pour into a greased and flour 10 inch tube pan. Bake at 325 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to ool completely.
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