Preheat the convection air oven to 325°F. If you have a regular oven, set it to 350°F and plan to rotate halfway through.

Prepare an 8.5 x 4.5 x 3 (or 9 x 5 x 3) loaf pan by buttering and flouring it, then line it with parchment paper.

Sift together the cake flour, baking powder, and salt at least three times and set aside.

In a small saucepan over medium heat, brown the 2.5 tablespoons of butter until it's a lovely amber color; skim off the foam and let it cool.

Whisk together the eggs with vanilla extract and set this aside for later.

Beat the softened butter on medium speed until creamy. Gradually add in the sugar while continuing to mix until it's well combined.

Mix in the heavy cream and mascarpone, then continue to beat at medium speed.

Lower the mixer speed and add the dry ingredients alternately with the whisked eggs.

Lightly coat the chocolate chunks and cranberries in a little flour to prevent them from sinking. Gently fold these into the batter.

Pour the batter into your prepared loaf pan. Smooth the top and tap the pan gently to release air bubbles.

Using a butter knife, gently create a line down the center of the cake and pour in the browned butter.

Bake for about 55 to 65 minutes until the top is golden brown and a toothpick comes out clean. If using a standard oven, expect about 10 more minutes. Tent with foil if browning too quickly.

Cool the cake in the pan for 15 minutes before transferring it to a cooling rack.

For the glaze, cream together the softened butter and cream cheese until smooth. Gradually mix in the powdered sugar and vanilla. Spread this over the cooled cake. Refrigerate until set.

For garnish, melt the white chocolate chips with the vegetable oil over low heat. Drizzle over the cake and sprinkle with dried cranberries.

Enjoy this festive treat with a cup of coffee or tea!