Preheat oven to 180 C. Line a loaf tin with baking paper.
Put the butter, jelly crystals and sugar into a large bowl. Beat on medium speed until creamy
Add the flour, eggs, milk and 1 tsp of the vanilla and mix for a further minute, or until well combined.
OR alternatively just throw all the same ingredients into a food processor and blend until smooth.
Spoon the batter into the prepared loaf tin. Bake for 35 minutes, or until cake is cooked ( test by inserting a cake skewer into the centre – if it comes out clean it is done).
Remove from the oven, rest for 5 minutes then turn out onto a drying rack and allow to cool.
Mix the icing sugar with water and remaining vanilla. You should have a thick, spreadable consistency. If too thick add a little more water, if too runny add some more icing sugar.
Once cool, spread the cake with icing and sprinkle with extra jelly crystals.
