Make the cake

• Preheat the oven to 350˚F and brush oil on a 9" x 5" loaf pan. Dust it lightly with flour after oiling it, and tap out any excess flour.
• Since the milk should be lukewarm when added to the batter, begin by warming up the milk slightly. Pour it in a small saucepan and turn it on low heat for about 1 minute- just enough to warm it up. Then turn off the heat and set the milk aside.
• In a small mixing bowl, whisk together the dry ingredients: flour, baking powder and salt.
• In a larger mixing bowl with a batter attachment or using a handheld mixer, cream together the butter and the sugar until fluffy and evenly combined, about 2-3 minutes.
• Add the eggs to the butter and sugar mixture, one at a time, mixing well before each addition.
• Add both the vanilla and milk and mix another minute or so.
• Finally, add the dry ingredient mixture and mix until everything is just combined (do not over mix!)
• Gently fold in the raspberries and white chocolate chips at the same time until they're evenly distributed throughout the cake batter.
• Gently scoop the batter into the cake pan, making sure that it is even along all sides of the pan.
• Set the cake in the oven to bake for about one hour- or until golden brown, and a toothpick comes out clean.
• Allow the cake to cool for about 15-20 minutes before removing it from the pan. After removing it from the cake pan allow it to cool another 45 minutes-1 hour before cutting and serving.