For the Cake:

187 grams cake flour (sifted)
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams white chocolate chunks
115 grams unsalted butter (softened)
300 grams sugar
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 tablespoons browned butter
For the Frosting:

56 grams unsalted butter (softened)
112 grams cream cheese (softened)
1½ cups powdered sugar
1 teaspoon vanilla extract
For the Garnish:

Dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips

Preheat your convection air oven to 325°F (adjust to 350°F for standard ovens).
Prepare an 8.5x4.5x3-inch loaf pan with butter, flour, and parchment paper.
Sift together cake flour, baking powder, and salt three times.
Brown butter in a saucepan, then set aside to cool.
Whisk eggs with vanilla extract.
Cream butter until smooth, then gradually add sugar. Add heavy cream and mascarpone, and beat well.
On low speed, alternate dry ingredients with egg mixture.
Coat chocolate chunks and cranberries with flour, then fold into the batter.
Pour batter into the pan, tap to remove air bubbles. Draw a line with a knife down the center of the cake and pour in browned butter.
Bake for 55-65 minutes (longer without convection), tenting with foil if necessary.
Cool in the pan for 15 minutes, then transfer to a rack.
For the Glaze:
Cream butter and cream cheese. Add powdered sugar and vanilla, then spread over cooled cake. Chill until set.
For the Garnish:
Melt white chocolate chips with oil, then drizzle over the cake and sprinkle with dried cranberries.