Place the apricots in a small saucepan with the measurement water, bring to the boil and simmer for 10 minutes. Transfer to a liquidizer or food processor and blend to give a thick purée.
Put all the other cake ingredients in a large bowl and add the apricot purée. Mix well, then spoon into a greased and lined 1 kg (2 lb) loaf tin.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 1½ hours or until a skewer inserted in the middle comes out clean. Turn out on to a wire rack to cool.
Beat together the cream cheese and lemon curd and spread over the top of the loaf.