Preheat oven to 300 degrees. Note: Add salt and baking powder to flour. Get eggs, margerine and milk to room temperature -- set eggs in a bowl of warm water for 10-15 minutes. Microwave milk and margerine for 15-20 seconds. (Margerine should be soft -- not melted).
In mixer, cream together sugar and softened margerine in a large mixing bowl. When creamy, add one egg at a time and beat well. Add flour mixture and milk alternating between the two until gone. When mixed well, add vanilla and mix again.
Spray bundt pan with Baker's Joy(can get it in the baking aisle at store). Pour batter into pan. Bake on 300 degrees for 1 hour and 10 minutes. At the end of that time, raise over temperature to 325 degrees and bake for 15 minutes longer. Do not raise the oven racks above the 2nd position.
Remove from oven. Set pan on a baking rack to cool for 15-20 minutes. Place plate on top of pan and flip over. Allow cake to ease out of pan. If it does not come out easily, take a plastic knife and slide in around the top and down the sides, and middle to help to release. Sometimes it does stick a bit. Sprinkle powdered sugar on top if you like, or eat plain.