Place the apricots, sugar and tea in a bowl. Mix well, cover and leave to stand in a cool place for about 90 minutes until the apricots have plumped up a bit.
Preheat the oven to 170C and grease a 1kg bread pan.
Mix the egg and Lemon extract into the soaked fruit and tea. Gradually sift the flour and Baking Powder over the fruit, carefully folding in after each addition, until well incorporated.
Spoon into the prepared tin, smooth over the top and bake in the oven for about 1 hour until risen and lightly golden, and a skewer inserted into the centre comes out clean. Stand for 10 minutes before turning on to a wire rack to cool completely.