Raw
The original submission: a web page
The original submission is a web page:
L1
Level 1: 33 lines
- 1Classic Christmas Cake
- 24 hrs - 4 hrs 45 mins
- 3This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me.
- 4You should get the pre-soaking ingredients ready the night before you make the cake.
- 5Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours.
- 6When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark 1.
- 7NOTE: All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens.
- 8Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.
- 9Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.
- 10Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.
- 11When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can now ‘feed’ it at odd intervals until you need to ice or eat it.
- 12For the pre-soaking:
- 13450g currants
- 14175g sultanas
- 15175g raisins
- 1650g chopped glacé cherries
- 1750g mixed chopped candied peel
- 18100ml brandy
- 19For the cake:
- 20225g plain flour
- 21½ teaspoon salt
- 22¼ level teaspoon nutmeg, freshly grated
- 23½ level teaspoon ground mixed spice
- 24225g dark brown soft sugar
- 254 large eggs
- 261 dessertspoon black treacle
- 27225g spreadable butter
- 2850g chopped almonds (skin on)
- 29zest of 1 lemon and 1 orange
- 30For feeding and topping:
- 31Armagnac or brandy to 'feed' the cake
- 32100g whole blanched almonds (only if you don’t intend to ice the cake)
- 33You will need a good quality 20cm Round Loose-based Cake Tin, greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protection
L2 corrected
Level 2, Oct 27 answer key (no settlement needed), the newest
Title
| Title | Serves | Total time |
|---|---|---|
| Classic Christmas Cake | (blank) | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | 4 hrs - 4 hrs 45 mins | (blank) |
Ingredients
| # | Ingredient | Heading |
|---|---|---|
| For the pre-soaking: | ||
| 1 | 450g currants | |
| 2 | 175g sultanas | |
| 3 | 175g raisins | |
| 4 | 50g chopped glacé cherries | |
| 5 | 50g mixed chopped candied peel | |
| 6 | 100ml brandy | |
| For the cake: | ||
| 7 | 225g plain flour | |
| 8 | ½ teaspoon salt | |
| 9 | ¼ level teaspoon nutmeg, freshly grated | |
| 10 | ½ level teaspoon ground mixed spice | |
| 11 | 225g dark brown soft sugar | |
| 12 | 4 large eggs | |
| 13 | 1 dessertspoon black treacle | |
| 14 | 225g spreadable butter | |
| 15 | 50g chopped almonds (skin on) | |
| 16 | zest of 1 lemon and 1 orange | |
| For feeding and topping: | ||
| 17 | Armagnac or brandy to 'feed' the cake | |
| 18 | 100g whole blanched almonds (only if you don’t intend to ice the cake) |
Ingredient Components
| # | Quantity | Unit | Ingredient | Prep | Optional | Sub rows (added at) |
|---|---|---|---|---|---|---|
| 1 | 16 | weight ounces | currants | step 1: 16 weight ounces | ||
| 2 | 6.2 | weight ounces | sultanas | step 1: 6.2 weight ounces | ||
| 3 | 6.2 | weight ounces | raisins | step 1: 6.2 weight ounces | ||
| 4 | 1.8 | weight ounces | glacé cherries | chopped | step 1: 1.8 weight ounces | |
| 5 | 1.8 | weight ounces | mixed candied peel | chopped | step 1: 1.8 weight ounces | |
| 6 | 3.4 | fl oz | brandy | step 2: 3.4 fl oz | ||
| 7 | 7.9 | weight ounces | plain flour | step 7: 7.9 weight ounces | ||
| 8 | ½ | teaspoon | salt | step 7: ½ teaspoon | ||
| 9 | ¼ | level teaspoon | nutmeg | freshly grated | step 7: ¼ level teaspoon | |
| 10 | ½ | level teaspoon | ground mixed spice | step 7: ½ level teaspoon | ||
| 11 | 7.9 | weight ounces | dark brown soft sugar | step 8: 7.9 weight ounces | ||
| 12 | 4 | large eggs | step 8: 4 | |||
| 13 | 1 | dessertspoon | black treacle | step 8: 1 dessertspoon | ||
| 14 | 7.9 | weight ounces | spreadable butter | step 8: 7.9 weight ounces | ||
| 15 | 1.8 | weight ounces | almonds (skin on) | chopped | step 10: 1.8 weight ounces | |
| 16 | 1 | lemon | step 10: 1 zest | |||
| 17 | 1 | orange | step 10: 1 zest | |||
| 18 | unspecifiable | Armagnac or brandy to 'feed' the cake | step 21: a couple tablespoons | |||
| 19 | 3.5 | weight ounces | whole blanched almonds (only if you don’t intend to ice the cake) | step 13: 3.5 weight ounces |
Cooking Sentences
| # | Section | Sentence |
|---|---|---|
| 1 | 1 | You should get the pre-soaking ingredients ready the night before you make the cake. |
| 2 | 2 | Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours. |
| 3 | 3 | When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark 1. |
| 4 | 4 | Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. |
| 5 | 4 | Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. |
| 6 | 4 | Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface. |
| 7 | 5 | Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. |
| 8 | 5 | Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. |
| 9 | 5 | Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours. |
| 10 | 6 | Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. |
| 11 | 7 | When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. |
| 12 | 7 | You can now ‘feed’ it at odd intervals until you need to ice or eat it. |
Cooking Steps
| # | Step |
|---|---|
| 1 | The night before you make the cake, put all the fruits in a bowl |
| 2 | Add the brandy to the bowl with the fruits in it |
| 3 | Mix the fruits with the brandy. |
| 4 | Cover the bowl with a cloth |
| 5 | Leave the fruits to soak for a minimum of 12 hours. |
| 6 | When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark 1. |
| 7 | Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl |
| 8 | Add the sugar, eggs, treacle (warm it a little first to make it easier) and butter to the bowl with the flour, salt and spices in it |
| 9 | Beat the flour, salt, spices, sugar, eggs, treacle and butter with an electric hand whisk until everything is smooth and fluffy. |
| 10 | Now gradually fold in the pre-soaked fruit mixture from the fruit bowl, chopped nuts and finally the grated lemon and orange zests into the mixing bowl. |
| 11 | Next, using a large kitchen spoon, transfer the cake mixture from the mixing bowl into the prepared tin |
| 12 | Spread the cake mixture out evenly with the back of the spoon |
| 13 | If you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface. |
| 14 | Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) |
| 15 | Place the baking parchment not on top of the mixture itself but on the rim of the brown paper. |
| 16 | Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. |
| 17 | Sometimes the cake can take 30–45 minutes longer than this, but in any case don’t look at the cake for 4 hours. |
| 18 | Cool the cake for 30 minutes in the tin |
| 19 | Remove the cake from the tin to a wire rack to finish cooling. |
| 20 | When the cake is cold, make small holes in the top and bottom of the cake with a cocktail stick |
| 21 | Spoon in a couple of tablespoons of Armagnac or brandy into the holes in the cake |
| 22 | Wrap the cake in parchment-lined foil |
| 23 | Store the cake in an airtight tin. |
| 24 | You can now ‘feed’ the cake at odd intervals until you need to ice or eat the cake. |
Extras
| Name | Text |
|---|---|
| untitled | This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me. |
| NOTE | All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens. |
| untitled | You will need a good quality 20cm Round Loose-based Cake Tin, greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protection |
Metric
| # | Ingredient | Quantity | Unit | Sub rows |
|---|---|---|---|---|
| 1 | currants | 450 | g | step 1: 450 g |
| 2 | sultanas | 175 | g | step 1: 175 g |
| 3 | raisins | 175 | g | step 1: 175 g |
| 4 | glacé cherries | 50 | g | step 1: 50 g |
| 5 | mixed candied peel | 50 | g | step 1: 50 g |
| 6 | brandy | 100 | ml | step 2: 100 ml |
| 7 | plain flour | 225 | g | step 7: 225 g |
| 8 | salt | 2.5 | ml | step 7: 2.5 ml |
| 9 | nutmeg | 1.2 | ml | step 7: 1.2 ml |
| 10 | ground mixed spice | 2.5 | ml | step 7: 2.5 ml |
| 11 | dark brown soft sugar | 225 | g | step 8: 225 g |
| 12 | large eggs | step 8: (blank) | ||
| 13 | black treacle | step 8: (blank) | ||
| 14 | spreadable butter | 225 | g | step 8: 225 g |
| 15 | almonds (skin on) | 50 | g | step 10: 50 g |
| 16 | lemon | step 10: (blank) | ||
| 17 | orange | step 10: (blank) | ||
| 18 | Armagnac or brandy to 'feed' the cake | step 21: (blank) | ||
| 19 | whole blanched almonds (only if you don’t intend to ice the cake) | 100 | g | step 13: 100 g |
Empty in this Level 2: choice points, records, suggested equipment, goes with.
K0
Line roles and recipe starts · code
What K0 does to it
K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.
- Code reads the tags. This is a web page, so its Level 1 carries a role tag on each line from the page's own structure. Code reads them; no model is called.
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 0.00 s of 1.8 s
- Model
- None: no model call
- Time
- under 0.01 s
- Cost
- $0
Result after K0
1 title, 3 note, 1 headnote, 10 method, 18 ingredient. One recipe, starting at line 1.
- 1Classic Christmas Caketitlerecipe starts here
- 24 hrs - 4 hrs 45 minsnote
- 3This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me.headnote
- 4You should get the pre-soaking ingredients ready the night before you make the cake.method
- 5Put all the fruits in a bowl and mix them with the brandy, cover with a cloth and leave them to soak for a minimum of 12 hours.method
- 6When you’re ready to cook the cake, pre-heat the oven to 140°C, Gas mark 1.method
- 7NOTE: All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens.note
- 8Now all you do is sift the flour, salt and spices into a very large roomy mixing bowl then add the sugar, eggs, treacle (warm it a little first to make it easier) and butter and beat with an electric hand whisk until everything is smooth and fluffy. Now gradually fold in the pre-soaked fruit mixture, chopped nuts and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of the spoon and, if you don’t intend to decorate the cake with marzipan and icing, lightly drop the blanched almonds in circles over the surface.method
- 9Finally take a double square of baking parchment with a 50p-sized hole in the centre (for extra protection during the cooking) and place this not on top of the mixture itself but on the rim of the brown paper. Bake the cake on the lowest shelf of the oven for 4 hours until it feels springy in the centre when lightly touched. Sometimes it can take 30–45 minutes longer than this, but in any case don’t look at it for 4 hours.method
- 10Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling.method
- 11When it’s cold, ‘feed’ it by making small holes in the top and bottom with a cocktail stick and spooning in a couple of tablespoons of Armagnac or brandy, then wrap it in parchment-lined foil and store in an airtight tin. You can now ‘feed’ it at odd intervals until you need to ice or eat it.method
- 12For the pre-soaking:method
- 13450g currantsingredient
- 14175g sultanasingredient
- 15175g raisinsingredient
- 1650g chopped glacé cherriesingredient
- 1750g mixed chopped candied peelingredient
- 18100ml brandyingredient
- 19For the cake:method
- 20225g plain flouringredient
- 21½ teaspoon saltingredient
- 22¼ level teaspoon nutmeg, freshly gratedingredient
- 23½ level teaspoon ground mixed spiceingredient
- 24225g dark brown soft sugaringredient
- 254 large eggsingredient
- 261 dessertspoon black treacleingredient
- 27225g spreadable butteringredient
- 2850g chopped almonds (skin on)ingredient
- 29zest of 1 lemon and 1 orangeingredient
- 30For feeding and topping:method
- 31Armagnac or brandy to 'feed' the cakeingredient
- 32100g whole blanched almonds (only if you don’t intend to ice the cake)ingredient
- 33You will need a good quality 20cm Round Loose-based Cake Tin, greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protectionnote
K1
Title, Cook Time, Extras · code + Haiku
What K1 does to it
K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).
- Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
- Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 7, 33), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
- Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
- Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).
- This run
- P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
- When
- 0.00 s to 1.81 s of 1.8 s
- Model
- Haiku 5.5, thinking off
- Time
- 1.0 s
- Cost
- $0.00026
- Tokens
- 14,273 rules (cached) + 500 new in, 136 out
Result after K1
1 of 5 rows match L2 corrected. Bold text differs.
Title
| Title | Serves | Total time |
|---|---|---|
| Classic Christmas Cake | (blank) | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | (blank) | (blank) |
Extras
| Name | Text |
|---|---|
| untitled | 4 hrs - 4 hrs 45 mins |
| untitled | This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me. |
| NOTE | All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens. |
| untitled | You will need a good quality 20cm Round Loose-based Cake Tin, greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protection |
L2 corrected
The Oct 27 answer key (no settlement needed). Bold text differs from the run.
Title
| Title | Serves | Total time |
|---|---|---|
| Classic Christmas Cake | (blank) | (blank) |
Cook Time
| Prep | Cook | Total |
|---|---|---|
| (blank) | 4 hrs - 4 hrs 45 mins | (blank) |
Extras
| Name | Text |
|---|---|
| untitled | This is my original Christmas cake from the first book – a combination of my grandmother’s, my mother’s and a few tweaks from me. |
| NOTE | All Delia's recipes are tested thoroughly using conventional ovens. For fan-assisted ovens, if you are not able to switch off the fan function, we suggest you reduce the temperature by 20 degrees centrigrade, or check the manufacturer's handbook, although cannot guarantee the results in the same way we can for conventional ovens. |
| untitled | You will need a good quality 20cm Round Loose-based Cake Tin, greased, with base and side lined plus some baking parchment. Tie a double band of brown paper around the outside of the tin for extra protection |
| missing here | |