In a large bowl, using an electric mixer, beat the butter at medium speed until creamy. Beat in 1 cup of the sugar. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and brandy. Alternately beat in the sour cream and the dry ingredients in 3 batches at low speed. Scrape the batter into the prepared pan and bake for about 50 minutes, or until a tester inserted in the center of the cake comes out clean. Transfer the cake to a rack set over a sheet of wax paper and let cool in the pan for 10 minutes.