Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.

In a bowl, toss the chopped dried apricots with a spoonful of flour to prevent sinking in the batter.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, combine flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the floured apricots gently until evenly distributed.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

If the top begins to brown too quickly, loosely cover with foil.

Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Slice and serve, preferably the next day for better flavor.