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Fine-textured sweet tamales with dried fruits, nuts, and a cake-like consistency. These elegant family dessert tamales are a refined treat served at special celebrations.
Soak the corn husks in warm water for 30 minutes to soften, then drain well and pat dry.
In a mixing bowl, beat together butter and sugar until light and fluffy; then add eggs one at a time, continuing to whip until fully incorporated.
Combine masa harina, baking powder, and salt in a separate bowl; gradually add half the dry mixture to the butter mixture, alternating with milk, and mix on medium speed.
Fold in the remaining dry ingredients, then stir in vanilla extract, dried apricots, raisins, and chopped pecans gently to preserve texture.
Lay out a corn husk, spread about 1/3 cup masa mixture in the center, fold in sides and tuck the bottom closed tightly; repeat for all servings.
Arrange filled tamales upright in a steamer basket; steam over gently bubbling water, covered and on medium heat, for 60–75 minutes. Replenish water as needed to prevent drying.
Check doneness by peeling back a husk—masa should feel cakey and not overly sticky; allow tamales to rest uncovered for 10 minutes before serving.
