Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well.Add egg, beating until blended.Add molasses, beating until smooth.
Whisk together flour and next 8 ingredients in a large bowl.(Cinnamon thru baking powder.)Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition.Pour into 9 lightly greased (6-oz) ramekins.
Bake at 350* for 24 to 28 minutes or until a wooden pick inserted in center comes out clean.Let cool on a wire rack 15 minutes.Serve warm with whipped cream or drizzle with Rum Glaze.If using 9-inch pan, increase bake time to 50 to 55 minutes.
Rum Glaze instructions:Stir together 1/2 cup firmly packed dark brown sugar, 1/4 cup rum, 2 Tbs butter and 1 tsp molasses in a small saucepan.
Bring to a boil over medium-high heat, stirring constantly.Reduce heat to low and simmer, stirring occasionally, 3 to 4 minutes or until brown sugar is dissolved and mixture is thickened and bubbly.Transfer to a serving dish.Serve immediately.
Note:If glaze becomes too thick to pour, return saucepan to cook top, and whisk in 1 to 2 Tbs water.Cook over low heat, whisking until glaze thins and becomes a pourable consistency.