Dry maderia

Hello, I’m struggling to find the right cake recipe that I’m 100% happy with. Does anybody have any tips on achieving a moist maderia cake? Mine all come out dry unless it’s been left covered in fondant for a few days. Also I know maderia cake has extra flour in but does anybody know what % this has to be to be a true maderia? I’m finding using 25% extra flour is making it dry? Thanks for any help