• Preheat oven to 350F/180C. Generously butter and flour a 6-cup bundt pan. Make sure to butter and then flour all the nooks and corners of the bundt pan especially if using a fancy one.
• In a bowl, whisk together the 2 cups flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat the eggs. Add the sugar and sour cream or yogurt and mix well. Pour the oil and vanilla extract and mix until combined. Slowly mix in the flour. Fold in the chopped cranberries (previously mixed with 2 tablespoons flour) and the white chocolate chocolate chips.
• Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the counter top a few times to release any remaining air bubbles (to prevent cake from breaking apart). Bake in the preheated oven for 45-55 minutes or until a tester inserted in the center comes out clean.
• Leave it to cool in the bundt for about 10-15 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.

For the Glaze

• In a medium bowl, combine all the ingredients for the glaze. Mix well until you reach a glaze consistency. Drizzle the glaze all over the cake. Enjoy!