Sweet Tamales with Raisins and Spices

1/2 cup rum
1/2 cup dark raisins
1/2 cup white raisins
2/3 cup margarine
2/3 cup sugar
2 cups masa harina
1 cup whole milk
1 cup coconut milk
1 tsp. baking powder
1 tsp. ground cinnamon
1½ sticks margarine, melted
Cornhusks, soaked and drained

In a small saucepan, gently heat the rum. Place the raisins in a small bowl and
cover with the warm rum. Let the raisins soak and absorb the rum while you
prepare the masa filling.

In the bowl of an electric mixer beat the 2/3 cup margarine until very light,
about 1 minute. Add the sugar and half of the masa, and beat until combined.
Mix the milk and coconut milk and add alternately with the remaining
masa in several batches to the mixture until mixture is the consistency
of medium-thick cake batter. Add baking powder, salt and cinnamon,
and beat for 30 seconds. Add the melted margarine and beat to incorporate,
being careful not to overmix.

Spoon about 3 tablespoons of the masa batter into the center of a cornhusk or
2, depending size . Place about 2 teaspoons of plumped raisins in the center.
Fold 1 side over the batter, then the other to enclose the filling. Bring
the bottom and the top over the filling to create a small package. Tie the
tamale with a piece of string, and repeat with the remaining masa batter
and filling.

Lay the tamales in a large pot with a small bowl placed in center, and pour thin
layer of warm water into the pot. Steam over simmering water until the
tamales are cooked through and release easily from the banana leaf wrappers,
about 1 to 1½ hours.