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.

Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.

Cream on high speed until light and smooth, about 5 minutes.

Add the masa harina and turn down the speed to low.

Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.

Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.

Divide into 8 equal pieces.

Drain corn husks and shake dry.

Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.

Lay out the remaining 8 corn husks.

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.

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.

Twist each end and tie with the reserved strips of corn husk.

Repeat for the remaining tamales.

Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.

The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.