• Preheat oven to 325F.
• Butter the inside of two 5-by-9-inch cake loaf pans.
• in a medium sized bowl combine the flour and salt
• In another bowl add your butter and sugar , mix until fluffy on high speed
• add in vanilla or almond extract then mix until incorporated
• One by one add your eggs, mixing in between each added egg
• Little by little add the flour in mixing in between adding making sure its well mixed
• Flour your cranberries in a separate bowl (prevents sinking)
• Then add them and your white chocolate in and fold into the batter
• Divide the batter between your two pans.
• Bake for about 1 hour or until a toothpick comes out clean
• Remove from oven and allow to cool for about 20 minutes before removing, once removed let them cool completely before attempting to frost!

For the frosting:

• cream together your softened butter and cream cheese until smooth, then slowly add in your vanilla extract and powdered sugar and mix until smooth
• Spread on top of the completely cooled cake.
• Place the cake in the fridge until the frosting is set on top
• Sprinkle the cake with dried cranberries and nuts.
• Melt the white chocolate chips and drizzle with a spoon over the finished cake