Preheat oven to 350°

Butter and flour a bundt pan. It is worth taking the time to do this well as the cake will unmold more cleanly.

Add the flour, baking powder, baking soda and salt to a medium bowl. Whisk together and set aside.

In a stand mixer with the paddle attached cream the butter and sugar until light and fluffy - about 3 minutes.

Add in the zest and vanilla until well combined.

Add in the eggs, one at a time, beating well after each addition.

Reserve about 1/4 cup of the flour mixture in a separate bowl and add in the dried cranberries and chips. Set aside

With the mixer on low add the flour mixture in thirds and the buttermilk in halves alternately, beginning and ending with the flour.

Fold in the chips, cranberries and remaining flour.

Put the batter into the prepared Bundt pan and drop the pan on the counter to clear out any air bubbles.

Bake in the preheated oven for 55 – 60 minutes until a cake tester comes out clean.

Let the cake cool on a wire rack and then invert to remove from the pan.