Preheat oven to 300 degrees F.
Into a large stand mixer bowl, add flour, brown sugar, butter, allspice, cinnamon, nutmeg, mace, sea salt, and baking soda. Mix on medium speed until combined.
To the mixture, pour in aquafaba, orange juice, molasses, and 2 tablespoons cognac. Continue mixing on low speed until all ingredients are incorporated.
Stir in candied fruit mix, almonds, dried cranberries, and dates.
Pour batter into a prepared 9" loaf pan.
Bake, uncovered, for 1 hour and 45 minutes.
Cover lightly with foil and continue baking an additional 30 minutes. (Total baking time = 2 hours, 15 minutes) Allow cake to cool completely before moving on to the next step.
Place cheesecloth in a medium size bowl, then add the remaining 1/4 cup cognac. You may not use all of the cognac; just enough to make the cloth evenly damp. (Use your hands to work it through.) Wrap the soaked cheesecloth around the fruitcake then wrap everything in a layer of wax paper. This fruitcake can be stored in a cool, dry place for up to 6-8 weeks.
Serve at room temperature.