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Draw a line down the middle of the pound cake with a butter knife and pour browned butter into the line.
Bake the cake until the top is golden brown and a toothpick comes out clean (about 55 to 65 minutes). If your oven doesn’t have convection air, it might take about 10 minutes longer to bake. If the top of the cake gets too brown, cover it with aluminum foil.
Let the cake cool for 15 minutes in the pan, then take it out and let it cool on the rack.
Glaze :
After the cake has cooled completely, make the glaze.
Mix softened butter and cream cheese with a mixer until the mixture is smooth. Slowly add the powdered sugar and beat until smooth. Add the vanilla extract and beat to combine. Spread the frosting on top of the cake. Put the cake in the refrigerator until the frosting has hardened.
Garnish :
When the frosting is set, melt 1/2 cup of white chocolate chips with 1 tablespoon of vegetable oil in a small saucepan over low heat until smooth (let it cool if it’s too thin).
Drizzle chocolate over the cake and sprinkle it with dried cranberries. (You can drizzle the chocolate on the cake with a spoon or put it in a small zip-lock bag, cut off one corner, and pipe it on.
Tips and notes :
If you’re using frozen cranberries, let them thaw first, then rinse them with cold water until the water is clear, drain them, and dry them on a paper towel.
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