12	to 15 c. Basic Fresh Masa
1	can pumpkin puree (1 lb. 10 oz.)
2	c. sugar, or less to taste
1	T. vanilla extract
1	T. ground mace
1	t. ground cinnamon
2	c. raisins, dark or golden
36	to 48 dried corn husks, soaked, washed, and drained

1-2/3	c. butter
6	T. margarine
5	lbs. unprepared fresh masa
2	to 3 c. chicken, pork, beef or vegetable stock
2	T. salt

In bowl of heavy-duty mixer, mix butter and margarine. With paddle attachment on high, whip butter 2 minutes, or until fluffy. Lower speed to medium and add fresh masa alternately with 2 c. stock, then add salt. Beat until well mixed.

Return mixer to high and whip 3 to 5 minutes, until masa resembles consistency of spackle. If necessary, add additional stock, 1/4 c. at a time, until correct consistency is attained.

Drop approximately 1/2 t. masa into cup of cold water. If masa floats it is ready; if it sinks, continue whipping masa for another minute. Repeat this "float test" until sample masa floats.

In large bowl, combine masa, pumpkin, sugar. Add vanilla, mace, cinnamon, raisins and mix till well blended.