Doubling ingredients on panettone cake The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? 

Yeast                 1⁄2 tsp
Strong White Flour    300 g (11 oz)
Sugar                 2 tbsp
Butter                15 g (1⁄2 oz)
Salt                  1⁄4 tsp
Ground Cardamom       1⁄2 tsp
Grated Lemon Zest     1
Medium Sized Egg yolk 1
Milk                  140 ml
*Mixed Peel           50 g (2 oz)
*Raisins              100 g (4 oz)
I have made larger cakes by doubling the recipe with no problem. Often when changing a recipe, the ratio of dry ingredients to wet can change, but it will remain the same with simple doubling. 

However, do NOT double the cooking time. It's going to cook for longer, but not nearly twice as long. After the regular time, start checking it with a cake tester or toothpick to see if it's completely cooked.