Mix the cinnamon, sugar and nuts into the tamal dough. Spread a thin layer of dough onto the husks and fill each one with about 1 teaspoon of raisins.

Steam as for ordinary tamales, about 2 to 2-1/2 hours.

Note: Even though these tamales are sweet, the chicken broth still should be used for the dough.

BASIC TAMAL DOUGH

In a blender or spice grinder, grind 1 pound quick grits (the author recommends Quaker brand) as finely as possible and add 3 teaspoons salt.

In electric mixer, beat 1/2 pound pork lard, at room temperature, for 5 minutes.

Gradually beat into the lard first the grits, then 1-1/2 to 1-3/4 cups strong lukewarm chicken broth, alternating the two, and beating well after each addition. (Take care the broth is not too warm or it will melt the lard). Continue beating about 3 minutes after all is added.

To test the dough to see if it is ready, place (do not drop) a small piece of dough onto the surface of 1 cup cold water. If it floats, the dough has been beaten sufficiently. If it sinks, continue beating and test again.

Add 1/2 teaspoon baking powder and mix in well.

The dough made with grits will appear to be very loose and almost watery. The broth must be added very gradually; let it trickle down the side of the mixing bowl while the mixture is being beaten. If the broth has melted the lard too much, put the mixture into the refrigerator to cool for a few minutes before continuing to beat.

After you prepare the dough, follow the notes below on how to prepare and cook the tamales.

Making tamales

Corn husks: These can be purchased at Latin American markets. They will be dried out and papery. To soften, pour plenty of hot water over them and leave to soak for several hours. Shake them well to get rid of excess water and pat dry with a towel.

Making tamales: Smear a thin coating of the tamal dough over the broadest part of the husk; for a good size tamale, spread the dough over an area of about 3 inches wide by 3-1/2 inches long. Spread the filling down the middle. Fold the sides of the husk together firmly. Turn up the pointed end, and fold the broader end over it. Tear some husk into narrow strips, and use one for tying each tamal across the flap. The idea is to form a watertight package, so that when the dough is cooked (steamed), it will be light and spongy. If moisture gets in, it will be soggy.

Cooking the tamales: The most convenient way is in a conventional steamer. Fill the bottom of the steamer with water up to the level indicated and bring to a boil. Line the top with corn husks, covering the bottom and sides well. Stack the tamales upright (on end) with the tied flap pointing upward. For best results, they should be packed firmly but not too tightly, because the husks swell as the dough cooks.

The author writes that she's found that a small batch of tamales, ones not firmly packed in the steamer, do not cook as well or as quickly and are more likely to absorb the condensed steam.

Cover with more husks. Cover that with a thick cloth (toweling works best) in place under the lid to absorb condensation from the lid. Then put on a tight-fitting lid. Place a coin in the boiling water (its dancing about will tell you if the water goes off the boil or gets dangerously low). Keep a kettle of water simmering so that you can refill the steamer when needed. Cook for 2-1/2 to 3 hours over a medium flame.

To test for doneness, remove a tamale from the center and one from the side of the steamer. As you open the husks the dough should come away easily from the husks and be completely smooth. To make sure, open up the tamales and see if they are spongy and well cooked throughout.

To serve and store: You can eat them right away, removing from the husks only those you know you will eat. If others cool, they can be reheated in their husks in a heavy ungreased frying pan or on a griddle. Turn to heat evenly and brown but not burn the husks. You also can refrigerate tamales in their husks for about a week, but they hold best if frozen.

To reheat, wrap frozen tamales in foil and place in a 350-degree oven. Heat for 30 minutes.