Start by tossing the cranberries in a tablespoon of flour and set aside.

Preheat the oven to 350°F / 180°C

Using a large bowl, cream the butter, orange zest , vanilla extract and sugar together. It should be well creamed, so if you are using an electric beater, let it run at least 3 minutes.

Add in eggs,one at a time, and beat for a minute per egg.

Using another bowl, combine the dry ingredients and add it alternately with the buttermilk to the wet ingredients. Mix in the flour coated cranberries and white chocolate chips.

Grease and flour or line two 8 inch / 20cm round cake pans. Divide the batter between the pans and bake for 25 to 30 minutes or until a skewer inserted into the cake comes out clean, without any batter clinging to it.

Remove from the oven and leave in the pan for 5 minutes before turning out onto a cooling rack.

Make sure that the cake is completely cool before frosting.

Add a ¼ cup of dried cranberries and a ¼ cup of icing sugar into a blender and blend / pulse until the cranberries are chopped into small pieces.

Using a beater, cream the butter and icing / powdered sugar until light and creamy. Add in the blended / chopped pieces of cranberries and beat well to combine sandwich and coat the cooled cake with the frosting. Decorate as preferred