Heat oven to 350°F and line a loaf or bundt pan with parchment paper.
In a large mixing bowl, combine the dry ingredients—flour, baking powder, and salt—and sift together. Don't skip this step, it’s imperative to the outcome.
In a separate bowl, whisk together eggs, vanilla extract, orange zest, and juice. Set aside.
Using an electric mixer on medium speed, cream butter until smooth. Add in sugar, heavy cream, and cream cheese. Mix until well incorporated.
Slowly add in the egg mixture to the butter mixture on low speed.
Begin to add in the flour mixture. When half the flour is added, toss the remaining flour with the cranberries and white chocolate to coat. Stir this into the batter to prevent clumping.
Pour batter into the prepared pan and tap gently to remove any bubbles.
Bake at 350°F for one hour or until a toothpick inserted into the center of the cake comes out clean and there’s no wiggle.
Let the cake cool completely on a wire rack before glazing.
Right before serving, mix together the melted butter, powdered sugar, and orange juice for the glaze. Drizzle over the cake and garnish with extra orange zest for added orange flavor.