• Preheat oven to 325 degrees F. Grease and flour tube pan or 10 or 12 cup bundt pan.
• Chop the cranberries into small pieces. We placed the sliced cranberries in a strainer and rinsed them to wash away most of the seeds. (Seeds are soft, it is okay to have some seeds.) Gently pat dry and set aside.
• In a microwave safe bowl, pour heavy cream over 5 oz. white chocolate and microwave for 30 seconds. Stir, then continue in smaller increments until the chocolate is almost melted. Stir until smooth and completely melted and well combined. Set aside.
• In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine, set aside for later.
• Cream the softened butter on medium speed with an electric mixer (use a paddle attachment if using a stand mixer). Add the vanilla extract. Gradually add the sugar and beat until lightened in color and fluffy 3 to 5 minutes.
• Add the room temperature eggs one at a time, waiting a few seconds after each addition until yolk has blended.
• With the mixer on low speed, add the flour mixture alternately with the white chocolate/cream mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry ingredients 3 times and wet ingredients twice. Mix just until blended.
• Gently stir in the sliced cranberries.
• Scoop the batter into the prepared bundt pan or tube pan and use the back of a spoon to smooth.
• Bake at 325 degrees for 70-80 minutes or until a toothpick or long skewer comes out clean or with just a few crumbs attached. Baking times may vary depending on pan, etc. and so it is best to peek in at around the one hour mark and adjust time accordingly. This recipe makes approximately 8 cups of batter.

Applying the White Chocolate Drip

• Melt the white chocolate in the microwave in very small increments (15-20 seconds or less), stirring in between, until almost completely melted. Then stir until smooth.
• You can spoon over the cake, but we applied ours with a disposable piping bag with the tip snipped away.