Combine the apricot, jam, water and sugar in a saucepan and bring it to a boil. Keep it on simmer for around 10 minutes till the apricot are softened.

Switch off and add the butter into it and whisk till all the butter melts. Allow to come to room temperature.

Preheat oven to 170 degrees. Grease and flour a large loaf tin.

Add the beaten eggs into the apricot mixture and whisk.

Sieve the flour and baking powder into the wet ingredients and fold in till well combined.

Pour into the pan and tap slightly. Bake for 60 to 75 minutes till skewer comes out clean. Cover the top with an aluminium foil while baking midway to avoid the crust from getting browned.

Cool in pan for 10 minutes before flipping onto a wire rack.

Cool completely, slice and enjoy!