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1
Position an oven rack in the center of the oven and preheat the oven to 350 degrees.
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2
Lightly butter and flour a 9x5x3-inch loaf pan and tap out the excess flour.
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3
Put the chopped white chocolate in a heat-proof bowl.
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4
Place in a skillet of barely simmering water and let stand, stirring often, until melted and smooth; be sure not to get any water in the bowl.
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5
Remove from the water and let the chocolate cool until tepid.
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6
In a medium bowl, whisk together the flour, salt, and baking soda.
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7
In a large bowl, beat the sugar and butter with an electric mixer set on high speed until light and fluffy, about 3 minutes.
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8
One at a time, beat in the eggs, beating well after each addition, and scraping down the sides of the bowl as needed.
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9
Beat in the buttermilk, followed by the tepid white chocolate, orange zest and juice, and vanilla.
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10
The mixture will look curdled, but don't worry.
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11
With the mixer on low speed, add the flour mixture, and beat just until smooth, scraping down the sides of the bowl as needed.
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12
Stir in the cranberries, hazelnuts and white chocolate chips.
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13
Spread the batter in the prepared pan.
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14
Bake until a bamboo skewer inserted in the center of the cake comes out clean, about 1-1/2 hours.
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15
(This dense, moist cake has a longer baking time than other tea loaves.)
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16
Let cool on a wire cooling rack for 10 minutes.
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17
Invest the bread onto the wire rack and unmold.
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18
Turn right side up and let completely.
