Preheat the oven to 350º F.
In a large bowl, add the dry ingredients and whisk to blend. Add the fresh cranberries.
In a smaller bowl, add the wet ingredients, and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix the cake batter until it is just barely mixed. If you over-mix your batter, your cake will turn out denser.
Add the batter to a greased loaf, bundt, or cake pan. Use a spoon to spread the cake batter evenly.
Bake at 350º F for 25-30 minutes. If you are baking it in a bundt cake pan, it will need longer to bake.
To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake need to bake longer.
When the cake is cool, melt white chocolate chips in a microwave-safe dish. I do this at 20-second intervals, stirring between each interval. This will prevent your white chocolate from burning. Drizzle the white chocolate over the cake and top with chopped dried cranberries.