Preheat the oven to 350 degrees.

Spray a Bundt pan with a floured baking spray or butter and flour.

In a large bowl cream together the butter, brown sugar, and sugar.

Add in the eggs, fresh ginger, and vanilla and mix until well combined. Set aside.

In a medium bowl combine the flour, baking powder, cinnamon, and salt. Mix well.

Add half the flour mixture to the butter mixture and mix well. Add in the sour cream and milk and mix until combined. Add remaining flour mixture and mix until smooth.

Fold in the cranberries and pecans.

Pour bater into prepared pan.

Bake for 45-50 minutes.

Remove from oven and cool 20 minutes. Run a butter knife around the edges and turn onto a wire rack. Cool completely.

If desired, melt the white chocolate and drizzle over cake. Sprinkle with holiday sprinkles.