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1
To prepare the filling, place the pine nuts in a hot, dry skillet, toast over medium heat for 4 to 5 minutes, stirring occasionally, until lightly browned; set aside.
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2
Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.
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3
Cream on high speed until light and smooth, about 5 minutes.
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4
Add the masa harina and turn down the speed to low.
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5
Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.
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6
Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.
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7
Divide into 8 equal pieces.
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8
Drain corn husks and shake dry.
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9
Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.
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10
Lay out the remaining 8 corn husks.
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11
Take a portion of the dough, place in a corn husk and spread out evenly, leaving about 1-1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
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12
Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk.
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13
Twist each end and tie with the reserved strips of corn husk.
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14
Repeat for the remaining tamales.
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15
Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.
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16
The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.
