Heat oven to 350°F. Grease a 9" x 5" loaf pan and line it with parchment paper; set aside.
In the bowl of a stand mixer fitted with whisk attachment, whip eggs and sugar on medium-high until they reach the ribbon stage.
Sift in 1 ¾ cups (210g) bread flour, baking powder, and salt. Then—using a silicone spatula—gently fold into egg mixture until no flour pockets remain.
Gently mix in melted butter followed by crème fraiche and vanilla.
Fold in ruby callets.
Toss raspberries in 1 tablespoon of bread flour until well coated.
Pour some of the batter into prepared pan, top with some of the raspberries. Repeat layering until all batter and raspberries have been added.
Bake for about 1 hour and 20 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
While cake is baking, make vanilla syrup. In a small pot over medium heat, stir together sugar and water until sugar dissolves. Let simmer for a couple minutes without stirring. Remove from heat and mix in vanilla.
When cake is done, transfer pan to wire rack. Poke hot cake quite a few times with a toothpick or skewer. Brush vanilla syrup over cake.
Cool cake completely, then remove from pan.
To make the ruby glaze, create a double boiler by setting a heatproof bowl over a pot of simmering water. (Don’t let the bottom of the bowl touch the water.) Add ruby callets, stirring as they melt. NOTE: If you wanna get really technical, allow chocolate to reach 104°F.
Remove bowl from heat, then mix in coconut oil and butter until both are melted and fully incorporated.
Let glaze cool somewhat; you want it to thicken up some but still be easily pourable. NOTE: Again, to get technical, allow it to cool to 74–77°F.
Pour glaze over cooled cake. Top with white nonpareils or other sprinkles, if you like.
Allow glaze to set before cutting and serving cake.